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Tomato, spinach and black olive gnocchi

Name: Tomato, spinach and black olive gnocchi
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 4
Ingredients: 1½ tbsp olive oil; 1 red onion, sliced; 2 roasted peppers from a jar, sliced; 1 tsp fennel seeds, crushed in a mortar and pestle; 400g tin chopped tomatoes; 100g pitted kalamata olives, sliced; 3 tbsp sun-dried tomato pesto (we used Belazu); 500g pack gnocchi; 2 large handfuls baby leaf spinach; 2 tbsp pine nuts, toasted in a dry pan; 25g parmesan or vegetarian alternative, grated; Grated zest 1 lemon to serve (optional)

By: Delicious. food team

Published: 3 Jun 19
Updated: 18 Mar 24

A speedy supper that’s ready in just 25 minutes. Use shop-bought gnocchi (or even fresh pasta) in this flavour-filled dinner recipe made with sun-dried tomato pesto and black olives.

Prefer your gnocchi with a golden cheesy topping? Try this vegetarian gnocchi bake instead.

Easy
April 2019

Test kitchen approved

Serves 4
Hands-on time 25 mins

A speedy supper that’s ready in just 25 minutes. Use shop-bought gnocchi (or even fresh pasta) in this flavour-filled dinner recipe made with sun-dried tomato pesto and black olives.

Prefer your gnocchi with a golden cheesy topping? Try this vegetarian gnocchi bake instead.

Vegetarian recipes

Nutrition: per serving

Calories: 462kcals
Fat: 22.9g (3.5g saturated)
Protein: 11.8g
Carbohydrates: 48.5g (7.2g sugars)
Fibre: 7.1g
Salt: 2.5g

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Ingredients

1½ tbsp olive oil
 1 red onion, sliced
 2 roasted peppers from a jar, sliced
 1 tsp fennel seeds, crushed in a mortar and pestle
 400g tin chopped tomatoes
 100g pitted kalamata olives, sliced
 3 tbsp sun-dried tomato pesto (we used Belazu)
 500g pack gnocchi
 2 large handfuls baby leaf spinach
 2 tbsp pine nuts, toasted in a dry pan
 25g parmesan or vegetarian alternative, grated
 Grated zest 1 lemon to serve (optional)

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Method

Heat the olive oil in a pan, then fry the onion with a pinch of salt for 5-6 minutes until starting to soften. Stir in the peppers and fennel seeds, season with black pepper, then cook for another 2 minutes.
Add the chopped tomatoes, olives and pesto, then fill the empty tomato tin three-quarters full of water and add to the pan. Bubble over a medium-high heat for 8-10 minutes to thicken and reduce a little.
Add the gnocchi to the sauce and cook for 2-3 minutes until heated through, then stir in the spinach to wilt. Taste and season. Serve topped with the pine nuts, grated cheese and, if you like, lemon zest.