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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.


    • 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


    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. 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. Meanwhile, cook gnocchi, following instructions on the packet, until al dente.
    4. Drain gnocchi and immediately return to the pan. Add spinach mixture and walnuts. Gently toss and serve.


    • 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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