Mediterranean Vegetable Gnocchi With Basil (DF)

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle, then heat a large, wide-based pan (preferably non-stick), with a generous drizzle of vegetable oil over a high heat

Cut the courgette[s] into quarters lengthways then slice finely

Once the pan is hot, add the sliced courgette with a pinch of salt and cook, covered, for 1-2 min or until starting to soften

Chop the cherry tomatoes in half

Once the courgette has slightly softened, add the roasted garlic paste, dried oregano and the halved tomatoes

Cook for a further 2-3 min or until the tomatoes have started to break down

Meanwhile, add the gnocchi to a pot of boiled water and bring to the boil over a high heat

Cook the gnocchi for 3 min or until it begins to rise to the top of the pot

Once done, drain the gnocchi and reserve a cup of the starchy cooking water

Once the tomatoes have slightly softened, add the tomato frito and half [all] the black olives with a generous pinch of black pepper and give everything a good mix up

Tip: Cooking for 2? Save the remaining olives for another recipe!

Cook for 1-2 min or until the olives are warmed through – these are your Mediterranean vegetables

Chop the basil finely, including the stalks

Grate the cheddar flavour block

Wash the spinach, then pat it dry with kitchen paper

Stir the drained gnocchi through the Mediterranean vegetables and season with a pinch of pepper

Add the spinach to the pan and stir for 1-2 min until the spinach has wilted – this is your Mediterranean vegetable gnocchi

Tip: If the sauce is looking a little dry, add a splash of the reserved starchy cooking water