Potato gnocchi with tomato, spinach and mascarpone

    A quick dinner for one of wilted spinach and creamy mascarpone tomato and basil sauce over potato gnocchi.


    2 people made this

    Ingredients
    Serves: 1 

    • 80g fresh leaf spinach
    • 1 pouch Loyd Grossman® Tomato and Basil Sauce
    • 1 tablespoon freshly chopped flat leaf parsley
    • 2 tablespoons mascarpone cheese
    • 125g potato gnocchi
    • freshly grated Parmesan cheese

    Method
    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Wash and drain the spinach and place into a pan with a tight fitting lid over a low heat. When spinach is wilted, remove the lid and cook for a couple of minutes, driving off any excess water.
    2. Add the sauce, the parsley and the mascarpone cheese, heat thoroughly and stir.
    3. Cook the gnocchi according to the pack instructions.
    4. Pour over the sauce and sprinkle with a little Parmesan cheese.

    See it on my blog

    check out this recipe on loydgrossmansauces.co.uk

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