Jamie Oliver's Sweet Tomato Gnocchi with Spinach & Hazelnut Pesto


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



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.