Gnocchi is often eaten in Italy as a first course, however I always serve it as a main meal.
Spinach is one of the easiest vegetables to grow yourself, and I use the variety pictured,this one has a slightly more "peppery" taste and works well in most dishes.
There are several variations of gnocchi and the softest is the potato gnocchi. Other types tend to be firmer whereas the potato ones have a softer texture. I find this brand is very nice, or if you have the time, you could make your own gnocchi and flavour the potato with spinach.
It is a very filling dish and therefore you serve up less than you would with an ordinary pasta.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Makes: 4 servings as a main
Ingredients ½ cup walnuts, broken up
2 cloves garlic, sliced
500g pkt gnocchi
80g baby spinach or home grown spinach
Less than 2/3 cup olive oil
¼ cup crumbled blue vein cheese
Combine the walnuts and garlic and process until roughly chopped. I used a Bamix.
Add the spinach and half the oil. Process this until it is a thick paste.
With the motor running, add the remaining oil slowly, and process until combined.
Add salt and pepper if desired.
Cook the gnocchi in boiling (salted) water till they pop up to the surface. This will take about 7 -9 minutes.
Gnocchi come to the top of the water
Drain and return gnocchi to the pan. Add the pesto and toss till the gnocchi is well coated.
Almost ready to serve
Top with the crumbled blue vein cheese, sprinkle with pepper and serve.
Ready to eat
Serve as a small entre or as a main meal with salad