Garlic & Tarragon Gnocchi w Roasted Tomatoes, Wilted Spinach & Walnuts
For this meal I used home made spelt gnocchi with tarragon, but you can also use pre fab gnocchi, if you want. Fresh gnocchi actually keep quite well in the freezer, so I like to make a double batch and freeze them. (Unless you have big strong hands, don't make much more, because then making the dough becomes quite a chore).
Prepared by: Eerainuh
Cuisine: vegan
Recipe type: main dish
Serves: 2
Prep time:
Cook/wait time:
Total time:
You need
- 2 cups of gnocchi
- 6 or more small tomatoes
- a bunch of fresh spinach
- fresh thyme sprigs, 4 or more
- a few cloves of garlic
- olive oil
- dried Italian or Provençal herbs
- salt & plenty of pepper
- handful of walnuts, chopped
To do
- preheat oven to 200C
- half your tomatoes, put them in a dish with baking paper, sprinkle each half with a little bit of oil, the dried herbs, salt & pepper
- bake until done, about 25 minutes - depending on your oven and how soft you want them
- squeeze or chop the garlic, and strip leafs of thyme sprigs
- heat oil in skillet (don't be skimpy), add garlic & thyme, stir fry for a little. Don't let it go brown.
- roughly chop your spinach and add to skillet
- let slightly wilt over medium heat, stirring regularly
- switch off heat
- boil your gnocchi, which should not take more than 5 minutes
- then place your gnocchi on a plate, spinach and roasted tomatoes on top and sprinkle with chopped walnuts. Add a dash of olive oil if you want, and done 🙂
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