ONE
By Jamie Oliver
Sweet tomato gnocchi
Fresh spinach & hazelnut pesto, asparagus & olives
18 mins
Not Too Tricky
serves 2 with leftover pesto
Recipe From
Ingredients
2 cloves of garlic
olive oil
400g potato gnocchi
20g blanched hazelnuts
100g baby spinach
extra virgin olive oil
20g Parmesan cheese
1 x 400g tin of plum tomatoes
250g asparagus
4 black olives, stone in
Method
- Put a 30cm 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 to perfection.
- Scrunch the tomatoes into the pan through clean hands, and add ½ a tin’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 destone the olives.
- Serve the gnocchi and asparagus with a dollop of pesto, then tear over the olives and finely grate over the remaining Parmesan, to finish.
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