Spinach & sun-dried tomato gnocchi

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.

By , 21 September 2015
Spinach & sun-dried tomato gnocchi
  • Ready in: 18 mins
  • Serves: 4
  • Price: £1.10 per serving
Nutritional Info
Each 100g serving contains
  • Fat 15.3
  • Sat Fat 5.2
  • Sugar 2.3
  • Salt 1
  • Cals 348
of your reference intake.
Typical energy values per 100g: 1457kJ/348kcal.
  • 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)
  • Bring a large pan of salted water to the boil. Add the gnocchi. Cook for 2-3 minutes, stirring occasionally. Drain.

  • Meanwhile, heat a large frying pan over a medium heat and add the spinach. Cook for 2-3 minutes, stirring occasionally, until wilted.

  • Add the soft cheese to the pan. Cook for 2-3 minutes, until heated through.

  • Add the sun-dried tomatoes and cook for another 1 minute, then stir in the Parmesan cheese.

  • Toss the gnocchi with the spinach mixture. Sprinkle over the walnuts, if using.