This is the one pot recipe to make when you want a tasty dinner on the table without lots of prep! Pan roasted bell peppers melt into the rich tomato sauce before wilting through spinach and pillowy gnocchi.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Add to your supermarket basket....
Pick which supermarket you want to send your ingredients to:
Ingredients
gnocchi 1 kg
chopped tomatoes 800 g
spinach 220 g
bell pepper 2 (sliced)
garlic cloves 2 (crushed)
dried oregano 2 tsp
tomato purée 2 tbsp
sugar pinch
Method
Deseed and finely slice the bell peppers. You can use whichever colour bell pepper you prefer. Crush the garlic.
In a large saucepan, heat a dash of olive oil on medium heat. Add the bell peppers and cook for 3 minutes. Stir in the crushed garlic and cook for 1 minute.
Add the tomatoes, tomato puree, sugar, oregano, salt, and pepper. Stir to combine and bring to a simmer. Simmer gently for 10 minutes, stirring occasionally.
Meanwhile, pour boiling water over the gnocchi in a heatproof bowl.
Add the spinach to the sauce and stir to combine. The spinach will wilt down quickly. Drain the gnocchi and add to the sauce. Cook for another 2 minutes, until the gnocchi is warmed through. Serve and enjoy!
