Creamy Tomato Gnocchi

• 800gfresh or vacuum-packed gnocchi
• 2 tbspolive oil
• 4garlic cloves, finely sliced
• 1 tspchilli flakes
• 200gcherry tomatoes, halved
• 1× 400g tin chopped tomatoes
• 100mldouble cream
• 60mlwater
• 60gParmesan, finely grated, with 45g for the sauce and 15g to finish
• 100gbaby spinach
• 1lemon, juiced
• fine salt
• black pepper
• 20gfresh basil, torn (optional)

Method

1. 1Put a wide, deep frying pan over a medium heat for 2 minutes until the surface feels hot when you hold your hand above it. Add the olive oil, garlic and chilli flakes, then cook for 1 minute until the garlic is pale gold at the edges.
2. 2Add all the cherry tomatoes and cook for 3 minutes until softened, blistered and beginning to collapse. Lift out roughly half the tomatoes with a slotted spoon and set aside for the final fold-through.
3. 3Stir the chopped tomatoes into the pan with salt and black pepper. Simmer for 5 minutes until thickened and glossy, with the tomatoes no longer tasting raw.
4. 4Stir in the double cream, then add the gnocchi and water. Cover and cook for 4 minutes until the gnocchi are tender and the sauce clings to them, shaking the pan once or twice as they cook.
5. 5Uncover and stir in the spinach and 45g of the Parmesan. Cook for 2 minutes until the spinach has wilted and the sauce is silky, then stir through the lemon juice.
6. 6Fold the reserved burst cherry tomatoes back through gently, keeping their halves visible. Spoon into bowls and finish with the remaining 15g Parmesan and the torn basil, if using.

Per serving

kcal

612

protein

16.1g

fibre

6.1g

carbs

77.6g

fat

24.9g