Jamie Oliver’s Sweet Tomato Gnocchi
Jamie's simple one-pan gnocchi is paired with a flavourful sweet tomato, hazelnut and Parmesan sauce and will be on the table in just eighteen minutes.
Ingredients
| 2 cloves of | garlic |
| 400g | potato gnocchi |
| 20g | blanched hazelnuts |
| 100g | baby spinach |
| 20g | Parmesan cheese |
| 1 x 400g tin of | plum tomatoes |
| 250g | asparagus |
| 4 | black olives, stone in |
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.
ENERGY 470kcal FAT 8.5g SAT FAT 1.8g PROTEIN 14.7g CARBS 83.1g SUGARS 11.1g SALT 1.6g FIBRE 5.2g
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