Save to your scrapbook
Spinach, gnocchi & tomato soup
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
500g pack DeCecco Gnocchi de Patate
1 tbsp olive oil
250g Cooks’ Ingredients Frozen Soffritto Mix
400g can Waitrose Chopped Tomatoes with Olive Oil & 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 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 pan with the cheese. Heat for 1 minute. Ladle into bowls and serve sprinkled with extra cheese if liked.
Cook’s tip Soffritto mix is a great freezer standby. A combination of chopped carrots, onions and celery, it is the perfect base for casseroles, stews and soups.
Typical values per serving:
1 of your 5 a day.