About this recipe:Gnocchi are Italian-style dumplings and they can be found alongside fresh pasta in supermarket chiller cabinets and delis. Combined with colourful and tasty ingredients, they make a sophisticated yet incredibly simple supper. Serve with crusty wholemeal bread.
2 tsp olive oil
500g pack of potato gnocchi
280g jar mixed or red pepper antipasto
400g can artichokes, drained and rinsed
75g walnut pieces
225g baby spinach leaves
100g Gorgonzola or Stilton cheese, crumbled
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Method Prep:10min › Cook:5min › Ready in:15min
Bring a large saucepan of lightly salted water to the boil. Add 1 tsp of the oil, then reduce the heat to a fast simmer. Tip in the gnocchi, bring back to the boil and simmer for 2–3 minutes, or according to the pack instructions, until tender. Gently stir halfway through cooking to ensure the gnocchi remain separate.
Meanwhile, drain the antipasto, cutting the pieces of pepper in half if large, and reserving 1 tbsp of the oil. Cut the artichokes into quarters.
Tip the gnocchi into a colander and leave to drain, covered with a lid to keep warm. Add the remaining olive oil to the pan and place over a moderate heat. Tip in the walnuts and lightly fry, stirring, for 1 minute. Stir in the antipasto with the reserved oil and the artichokes. Gently heat for 30 seconds, stirring, then mix in the gnocchi. Remove from the heat.
Put the spinach leaves in a bowl or on individual plates. Add the cheese to the gnocchi, quickly toss together, then spoon on top of the salad leaves. Serve straight away.