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Gnocchi with Nduja & Spinach

Fresh, simple, spicy!

Gnocchi is really quick to cook - a couple of minutes, and there are few ingredients in this, but if they are fresh and tasty, it's a delightful dish. If you can't find nduja - probably an Italian deli for that one - then some spicy salami Napolitano, or - for a vegan alternative, just chop up a chilli!

INGREDIENTS

spinach

tomatoes

nduja - or some spicy salami, or a chilli

gnocchi

olive oil

Watch the video


METHOD

  • Wash the spinach, don't squeeze it dry, just pop it in a frying pan and cover it for a few minutes on a medium heat

  • When it's wilted, take it out and drain it - now you can squeeze it

  • Don't slice the nduja; it keeps better if you scoop out a couple of teaspoons of the meat paste, then fold the skin back over

  • If you're using a chilli, slice it up fine (don't use nduja and chilli - that's mad, and it detracts from the flavour of both)

  • Heat oil in the pan and add the nduja, spreading it about to flavour and colour the oil

  • Chop the tomatoes - if they're very small, halve them, smallish, quarter them, bigger - you get the idea: you want something you can pick up on a fork

  • Add the tomatoes to the pan

  • Boil some salted water

  • Finely chop the drained spinach

  • Pop the gnocchi in the boiling water - as ever, turn the water down a bit once it's boiling: a simmer will suffice

  • Add the spinach to the pan and stir everything through

  • When the gnocchi starts to rise, lift it out with a slotted spoon and add to the pan

  • Mix all that together

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