Gnocchi with spinach and walnuts

Serves: 4
Prep: 5
Cook: 10

Add spinach and crunchy walnuts for an exciting contrast of textures combined with the soft, fluffy traditional gnocchi.

Ingredients

  • 1 ½ tbs olive oil
  • ⅓ cup walnut pieces, chopped
  • 1 small onion, finely chopped
  • ⅓ cup currants
  • 2 garlic cloves, crushed
  • 120g baby spinach leaves
  • ¼ cup vegetable stock, salt-reduced
  • 625g fresh potato gnocchi

Method

  1. Step 1

    Heat 1 tsp oil in a non-stick frying pan over medium heat. Add walnuts and cook, stirring often, until golden. Transfer to a plate. Set aside.

  2. Step 2

    Add remaining oil to pan. Add onion and saute for 3 minutes or until tender. Add currants and crushed garlic. Cook, stirring often, for 1-2 minutes until currants are plump. Add spinach and stock. Gently toss until spinach begins to wilt.

  3. Step 3

    Meanwhile, cook gnocchi, following instructions on the packet, until al dente.

  4. Step 4

    Drain gnocchi and immediately return to the pan. Add spinach mixture and walnuts. Gently toss and serve.

Tips

  • Be guided by the packet instructions, but a general rule of thumb when cooking gnocchi, is that they're ready once they have risen to the surface - only taking a few minutes.
  • Sultanas can be used instead of currants in this recipe if you have them handy.

Featured recipes

Veggie and haloumi fritters

Self-saucing sticky date pudding

Seeded date loaf