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How to make spinach gnocchi with blistered tomatoes, basil and olives

Spinach gnocchi with blistered tomatoes, basil and olives

FAT:  14.5G (3.5G SATURATED)
FIBRE:  8.8G
SALT:  1.9G

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 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.

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).

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