Gnocchi with Creamy Tomato & Spinach Sauce

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tbsp olive oil
• 2 garlic cloves, crushed
• 400g can chopped tomatoes
• 140g mascarpone
• 500g pack gnocchi
• 200g bag baby spinach
• handful basil leaves
• Parmesan (or vegetarian alternative), shavings, to serve (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large frying pan over medium heat. Add the crushed garlic and cook for 1 minute, stirring, until fragrant.

2. Pour in the chopped tomatoes and simmer gently over medium-low heat for 4 minutes, stirring occasionally.

3. Stir in the mascarpone until the sauce is smooth and creamy. Keep warm over low heat.

4. Meanwhile, bring a large pan of boiling water to a rolling boil. Add the gnocchi and cook for 2 to 3 minutes, or until they float and are tender. Drain well.

5. Add the baby spinach to the sauce and stir for 1 to 2 minutes until just wilted.

6. Add the drained gnocchi to the frying pan and toss gently to coat in the sauce for 1 minute.

7. Tear in the basil leaves and stir through. Season to taste with salt and pepper if you like.

8. Serve hot, topped with Parmesan shavings if using.