Spinach-ricotta-gnocchi

Spinach, ricotta & asparagus gnocchi

These small potato dumplings work perfectly here with spinach, ricotta and asparagus

By , 30 April 2018

(22 votes)

Spinach, ricotta & asparagus gnocchi
  • 15 Mins

  • Serves: 4

  • Price: 93p per serving

Nutritional Info
Each 310g serving contains
  • Energy

    1051KJ

    251KCAL

    13%
  • Fat

    5.3g

    low

    8%
  • Saturates

    1.9g

    low

    10%
  • Sugars

    4g

    low

    4%
  • Salt

    0.71g

    low

    12%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 339kJ/81kcal.
Ingredients
  • 2tsp rapeseed oil
  • 1 onion, sliced
  • 1 clove garlic, crushed
  • 150g asparagus, trimmed and cut into pieces
  • 500g pack Asda Italian Gnocchi
  • 180g bag baby spinach
  • 100g ricotta
  • Pinch ground nutmeg (optional)
Method
  • Heat the oil in a pan on a medium setting. Cook the onion for 4 mins then add the garlic and asparagus. Cook for another 3-4 mins until beginning to soften.

  • Meanwhile, bring a large pan of water to the boil, add the gnocchi and cook for 2 mins. Reserve 150ml of the cooking water before draining.

  • Add the spinach to the pan of vegetables. Cook for 1-2 mins until wilted.

  • Stir in the ricotta and reserved water and add nutmeg, if using. Stir in the gnocchi, season with pepper and serve.