Home > Recipes > Gnocchi recipes > Spinach gnocchi with blistered tomatoes, basil and olives

Spinach gnocchi with blistered tomatoes, basil and olives

Name: Spinach gnocchi with blistered tomatoes, basil and olives
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 1kg potatoes such as maris piper; 150g baby leaf spinach; 1 tsp fine sea salt; 3 large free-range egg yolks; 250g ‘00’ grade flour, plus extra for dusting; For the sauce; 2 tbsp extra-virgin olive oil, plus extra to drizzle; 250g small cherry tomatoes; Handful good quality kalamata olives, pitted and torn; 1 small bunch fresh basil; 30g parmesan (or vegetarian alternative)

Published: 6 Jul 15
Updated: 18 Mar 24

Have a go at making gnocchi from scratch – it’s a little more time-consuming but easy to do – then stir it through a Mediterranean mix of tomatoes, olives, basil and spinach.

Fancy something a little more decadent? See our gnocchi with artichokes, pancetta and mascarpone instead.

Medium
June 2015

Test kitchen approved

Serves 4
Hands-on time 40 min, oven time 1 hour 15 min

Have a go at making gnocchi from scratch – it’s a little more time-consuming but easy to do – then stir it through a Mediterranean mix of tomatoes, olives, basil and spinach.

Fancy something a little more decadent? See our gnocchi with artichokes, pancetta and mascarpone instead.

Vegetarian recipes

Nutrition: per serving

Calories: 553kcals
Fat: 14.5g (3.5g saturated)
Protein: 16.9g
Carbohydrates: 90.9g (4.8g sugars)
Fibre: 8.8g
Salt: 1.9g

Save recipe

Save

Save recipe Print

Rate

Ingredients

1kg potatoes such as maris piper
150g baby leaf spinach
1 tsp fine sea salt
3 large free-range egg yolks
250g ‘00’ grade flour, plus extra for dusting

For the sauce

2 tbsp extra-virgin olive oil, plus extra to drizzle
250g small cherry tomatoes
Handful good quality kalamata olives, pitted and torn
1 small bunch fresh basil
30g parmesan (or vegetarian alternative)

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Cook the potatoes for the basic gnocchi dough. Meanwhile wash the spinach and drain, then put a large frying pan over a medium- high heat and wilt (the leaves should still be a little wet). Cool a little, finely chop, then squeeze out excess liquid with your hand. Set aside in the sieve.
When you have riced or sieved the potatoes into a large bowl (see basic recipe), add the chopped spinach, salt, egg yolks and flour. Mix to combine, then turn out onto a floured work surface and continue as in the basic recipe.
When the water for the gnocchi is boiling, heat a large non-stick frying pan over a high heat and add the olive oil. When hot, add the tomatoes and cook for 3-4 minutes until the skin is blistering. Cook and drain the gnocchi, then add to the pan with the olives and basil and toss for 2-3 minutes. Tip onto a serving platter and grate over the parmesan, an extra drizzle of olive oil and a good twist of black pepper.

Recipe from June 2015 Issue

Nutrition

Nutrition: per serving

Calories: 553kcals
Fat: 14.5g (3.5g saturated)
Protein: 16.9g
Carbohydrates: 90.9g (4.8g sugars)
Fibre: 8.8g
Salt: 1.9g

delicious. tips

The gnocchi here is almost identical to the basic recipe (see link in ingredients list) but, because spinach can be quite wet, it requires a bit more flour – and you might need even more flour to bring the dough together if your spinach is really wet.

Use swift downward cuts with a sharp knife to cut the gnocchi and slice any spinach leaves. If you have extra spinach you can add it to the frying pan with the gnocchi (step 3).