GNOCCHI WITH TOMATO, SPINACH & MASCARPONE

The word gnocchi may derive from the Italian word nocchio, meaning a knot in wood, or from nocca (meaning knuckle). It has been a traditional Italian pasta type of probably Middle Eastern origin since Roman times. It was introduced by the Roman legions during the enormous expansion of the empire into the countries of the European continent. In the past 2,000 years, each country developed its own specific type of small dumplings, with the ancient gnocchi as their common ancestor.

Serves 4
20 minutes
568 kcal per serving


Ingredients

• 500 g pack ready-made gnocchi
• 350 g jar tomato paste sauce
• 100 g spinach, washed
• 250 g mascarpone
• 50 g parmesan or Grana Padano cheese

Method

1. Cook the gnocchi according to packet instructions and drain.
2. Heat the tomato sauce in an ovenproof dish and add the spinach, stirring until wilted.
3. Add the gnocchi, season and spoon blobs of mascarpone over.
4. Scatter with shavings of parmesan or Grana Padano and grill until bubbling and golden.