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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.

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