Sweet tomato gnocchi

Fresh spinach & hazelnut pesto, asparagus & olives

Sweet tomato gnocchi

Serves Serves 2 with leftover pesto
Time Cooks In18 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 470 24%
  • Fat 8.5g 12%
  • Saturates 1.8g 9%
  • Sugars 11.1g 12%
  • Salt 1.6g 27%
  • Protein 14.7g 29%
  • Carbs 83.1g 32%
  • Fibre 5.2g -
Of an adult's reference intake
Recipe From

ONE

By Jamie Oliver
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Ingredients

  • 2 cloves of garlic
  • olive oil
  • 400 g potato gnocchi
  • 20 g blanched hazelnuts
  • 100 g baby spinach
  • extra virgin olive oil
  • 20 g Parmesan cheese
  • 1 x 400g tin of quality plum tomatoes
  • 250 g asparagus
  • 4 black olives , stone in
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Recipe From

ONE

By Jamie Oliver
Tap For Ingredients

Method

Put a 30cm non-stick frying pan on a medium-high heat. Peel and finely slice the garlic and place most of it in the pan with a little drizzle of olive oil and the gnocchi. Fry for 5 minutes, tossing occasionally, while you pound the remaining garlic with the hazelnuts in a large pestle and mortar. Pound in the spinach (in batches, if needed), loosen with a little extra virgin olive oil, finely grate in most of the Parmesan and season to perfection.

Scrunch the tomatoes into the pan through clean hands, and add ½ a tin’s worth of water. Simmer for a couple of minutes until thickened, and season to perfection. Snap the woody ends off the asparagus, nestle the spears into the sauce, then cover and steam for 5 minutes, jiggling the pan occasionally. Squash and destone the olives. Serve the gnocchi and asparagus with a dollop of pesto, then tear over the olives and finely grate over the remaining Parmesan, to finish.
Recipe From

ONE

By Jamie Oliver