Gnocchi with Baby Tomatoes and Creamy Spinach Sauce
Discover your inner Italian with this rewardingly simple Gnocchi recipe with Baby Tomatoes and Creamy Spinach Sauce. Using flavoursome Bertolli with Butter and Olive Oil, fry you garlic and tomato before adding the spinach and Elmlea single cream. Once you’ve boiled your gnocchi, add to the sauce and gently stir through. Season to taste, add a sprinkling of Parmesan cheese, and you’re good to go.
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Prep time15 minutes![]()
4 portions
Ingredients
- Includes30 grams Bertolli buttery spread with olive oil
- Includes2 cloves garlic crushed
- Includes350 grams cherry tomatoes halved
- Includes200 grams baby spinach leaves rinsed
- Includes500 grams ready made gnocchi
- Includes280 ml Elmlea single cream
- IncludesParmesan cheese to serve
- Includessalt
- Includespepper
Nutritional Guidelines
(per serving)
- 652 kcalEnergy (kcal)
- 39.6 gProtein (g)
- 57.3 gCarbohydrate excl. fibre (g)
- 31.2 gFat (g)
- Energy (kcal)652 kcal
- Protein (g)39.6 g
- Carbohydrate excl. fibre (g)57.3 g
- Sugar (g)4.7 g
- Fibre (g)5.3 g
- Fat (g)31.2 g
- Saturated fat (g)17.5 g
- Sodium (mg)1344 mg
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Heat the Bertolli in a large non-stick frying pan and gently fry the garlic and tomatoes for 3-4 minutes.
- Add the spinach and cook until wilted.
- Bring a pan of water to the boil and cook the gnocchi for 2-3 minutes or until they float, then immediately drain.
- Add the Elmlea to the frying pan and heat through, season to taste with a little salt and black pepper.
- Add the gnocchi to the sauce and gently stir through. Serve with a sprinkling of Parmesan cheese.
