• 1 tbsp olive oil
  • 2 banana shallots, peeled and finely sliced
  • 1 red pepper, deseeded and diced
  • 1 clove garlic, peeled and crushed
  • 80g baby spinach
  • 275g yellow and red cherry tomatoes, halved
  • 400g gnocchi 150g crème fraîche
  • 50g Parmesan, finely grated, plus extra to serve
  • 3 tbsp fresh basil leaves


  1. Place the oil in a frying pan over medium heat. Add the shallots and red pepper and fry for 3–4 minutes, until softened.
  2. Stir in the garlic and fry for 10 seconds. Add the spinach and tomatoes and fry for a further 2 minutes.
  3. Meanwhile, cook the gnocchi according to the packet instructions. Drain well.
  4. Add the crème fraîche to the pan with the vegetables and bring to a simmer. Immediately remove from the heat, add the gnocchi, Parmesan and basil, season lightly with salt and pepper and toss together.
  5. Serve in bowls with more Parmesan sprinkled over the top.

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