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Tomato and mascarpone gnocchi
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Ready in just half an hour, this simple supper is perfect for jam-packed days. Top with toasted pine nuts for added crunch.
2 x 400g cans cherry tomatoes
1 tbsp balsamic vinegar
3 garlic cloves, chopped
½ x 25g pack basil, stalks finely chopped, leaves torn
500g pack Essential gnocchi
1 tbsp extra virgin olive oil
260g pack Essential spinach
2 tbsp mascarpone
1. Preheat the oven to 220˚C, gas mark 7. In a large roasting tin, toss together the tomatoes, balsamic vinegar, garlic, basil stalks and 100ml water; season and bake for 10 minutes.
2. Stir the gnocchi into the tin, drizzle over the oil and return to the oven for 12 minutes, until the gnocchi are cooked through. Stir in the spinach and return to the oven for a further 2 minutes. Mix through the mascarpone, season, then serve, scattered with the torn basil leaves.
Typical values per serving:
Source of fibre
This recipe was first published in March 2021.
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