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Spinach, gnocchi & tomato soup
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500g pack De Cecco Gnocchi Di Patate
1 tbsp olive oil
250g frozen Cooks’ Ingredients Soffritto Mix
400g can chopped tomatoes with olive oil and garlic
4 tbsp red tomato pesto
500ml pack Cooks’ Ingredients Vegetable Stock
235g pack washed spinach
15g grated Parmigiano Reggiano, plus extra to sprinkle
1. Bring plenty of water to the boil in a large saucepan to cook the gnocchi. Warm the oil in a separate large saucepan, add the soffritto mix and cook gently for 5 minutes. Stir in the tomatoes, pesto, stock and 100ml water, and bring to a gentle simmer. Cover with a lid and cook for 5 minutes.
2. Separate the gnocchi pieces and lower gently into the pan of boiling water. Return to the boil and cook for 2 minutes. Add the spinach to the tomato mixture, pushing it down into the liquid until wilted.
3. Drain the gnocchi and add to the tomato mixture with the cheese. Heat for 1 minute. Ladle into bowls and serve sprinkled with extra cheese.
Typical values per serving:
1 of your 5 a day.
This recipe was first published in October 2018.
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