3–4 SERVINGS | 20 MINUTES

CREAMY GNOCCHI WITH TOMATO AND SPINACH

A vegetarian weekday dish that's made in a single pan. The gnocchi is cooked directly in the sauce instead of in water, and the starch that's released makes the sauce thick and creamy without you having to do a thing. Cherry tomatoes and fresh chilli give sweetness and warmth, the spinach adds freshness, and the parmesan on top finishes it off.

In this recipe

Kallpressad Olivolja Extra Jungfru1 liter

Gnocchi500 g

ingredients

1 msk Nonna Elide Olivolja Extra Jungfru
500 g Nonna Elide Gnocchi
About 15 cherry tomatoes, halved
½ fresh chilli, finely chopped (or chilli flakes)
2 cloves garlic, finely chopped
1½ dl water
2 dl cooking cream
1 vegetable stock cube
1 tsk paprika powder
1 tsk dried oregano
½ tsk salt, or more to taste
1 large handful fresh spinach

For topping

Grated parmesan
A little extra chilli flakes

here's how

Heat the olive oil in a large pan. Fry the halved cherry tomatoes together with the chilli and garlic until the tomatoes start to soften.
Add the gnocchi — it doesn't need to be pre-cooked — and pour over the water.
Crumble in the vegetable stock cube and pour in the cooking cream.
Season with salt, oregano and paprika powder and stir.
Put the lid on and let everything simmer for 4–5 minutes, until the gnocchi is soft and the sauce has thickened.
Stir in the spinach and let it wilt into the sauce, 1–2 minutes.
Taste and adjust the salt, then serve straight away, topped with grated parmesan and a little extra chilli flakes.

nonna's tips

If the sauce gets thicker than you'd like while simmering, stir in a splash of water. Gnocchi keeps absorbing liquid even after the pan's off the heat, so serve it straight away while it's at its creamiest.

Nonna vet bäst.