This simple dinner of gnocchi in a sweet tomato sauce with asparagus is prepared all in one skillet.
This recipe was excerpted from 'ONE' by Jamie Oliver. Buy the full book on Amazon. Click through for more gnocchi recipes→
Recipe information
Total Time
30 minutes
Yield
Serves 2 with leftover pesto
Ingredients
Preparation
Step 1
Put a 12-inch non-stick frying pan on a medium-high heat. Peel and finely slice the garlic and place most of it in the pan with a little drizzle of olive oil and the gnocchi. Fry for 5 minutes, tossing occasionally, while you pound the remaining garlic with the hazelnuts in a large pestle and mortar. Pound in the spinach (in batches, if needed), loosen with a little extra virgin olive oil, finely grate in most of the Parmesan and season with salt.
Step 2
Scrunch the tomatoes into the pan through clean hands, and add ½ a can’s worth of water. Simmer for a couple of minutes until thickened, and season to perfection. Snap the woody ends off the asparagus, nestle the spears into the sauce, then cover and steam for 5 minutes, jiggling the pan occasionally. Squash and pit the olives. Serve the gnocchi and asparagus with a dollop of the spinach pesto, then tear over the olives and finely grate over the remaining Parmesan, to finish.
Recipe notes
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