Jamie Oliver's Sweet Tomato Gnocchi with Spinach & Hazelnut Pesto
ingredients
Sweet Tomato Gnocchi with Spinach & Hazelnut Pesto
- 2 Cloves Garlic
- 14 Oz Potato Gnocchi
Sweet Tomato Gnocchi with Spinach & Hazelnut Pesto
- 3/4 Oz Blanched Hazelnuts
- 3 1/2 Oz Baby Spinach
- 3/4 Oz Parmesan Cheese
- 1 Can Plum Tomatoes 14-oz
- 8 Oz Asparagus
- 4 Black Olives With pits
prep
INSTRUCTIONS:
Put a 12-inch 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 can'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 pit 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.
