Recipes
Spinach & sun-dried tomato gnocchi
This recipe also works brilliantly with stuffed pasta, like ravioli or tortellini. You can tweak the flavours in the sauce, too. Try adding mushrooms or cooked veg such as peppers.
This recipe also works brilliantly with stuffed pasta, like ravioli or tortellini. You can tweak the flavours in the sauce, too. Try adding mushrooms or cooked veg such as peppers.
(24 votes)
Cook: 18 Mins
Serves: 4
Price: £1.10 per serving
Nutritional Information
Each 100g serving contains
Energy
1457kj
348kcal
1457kj
348kcal
17%
Fat
15.3g
15.3g
Med
22%
22%
Saturates
5.2g
5.2g
High
26%
26%
Sugars
2.3g
2.3g
Low
3%
3%
Salt
1g
1g
Med
17%
17%
of your reference intake.
Typical energy values per 100g:
1457kj/348kcal
Typical energy values per 100g:
1457kj/348kcal
Ingredients
500g pack Chosen by you Italian Gnocchi
160g bag ready washed Baby Spinach
200g tub Chosen by you 50% Less Fat Light Soft Cheese
50g sun-dried tomatoes, drained, roughly chopped
25g Parmesan, grated
25g walnuts, roughly chopped (optional)
Method
1
Bring a large pan of salted water to the boil. Add the gnocchi. Cook for 2-3 minutes, stirring occasionally. Drain.
2
Meanwhile, heat a large frying pan over a medium heat and add the spinach. Cook for 2-3 minutes, stirring occasionally, until wilted.
3
Add the soft cheese to the pan. Cook for 2-3 minutes, until heated through.
4
Add the sun-dried tomatoes and cook for another 1 minute, then stir in the Parmesan cheese.
5
Toss the gnocchi with the spinach mixture. Sprinkle over the walnuts, if using.