Gnocchi with creamy tomato & spinach sauce

Make a change from pasta with this Italian-style midweek meal

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 393
  • fat 20g
  • saturates 11g
  • carbs 48g
  • sugars 7g
  • fibre 4g
  • protein 9g
  • salt 1.67g


  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 400g can chopped tomatoes
  • 140g mascarpone
  • 500g pack gnocchi
  • 200g bag baby spinach
  • handful basil leaves
  • parmesan (or vegetarian alternative), shavings, to serve (optional)


Gnocchi – small potato dumplings – are popular in northern Italy. You could also try tossing this sauce through 400g cooked pasta.


  1. Heat the olive oil in a frying pan. Fry the garlic until golden, then add the tomatoes. Season, then simmer for 10 mins. Stir in mascarpone, then cook for 2 mins more.

  2. Meanwhile, boil the gnocchi according to pack instructions. Add the spinach for the final min of cooking. Drain well, pour back into the pan, then stir the sauce through. Mix well and serve immediately with basil leaves and Parmesan shavings scattered over, if you like.

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