- 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
Gnocchi with spinach and walnuts
Add spinach and crunchy walnuts for an exciting contrast of textures combined with the soft, fluffy traditional gnocchi.
- 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.
- 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.
- Meanwhile, cook gnocchi, following instructions on the packet, until al dente.
- 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.