Spelt gnocchi pan with spinach and tomatoes

Spelt gnocchi pan with spinach and tomatoes: a quick one-pan dish with crispy gnocchi, baby spinach, vine tomatoes, garlic and olive oil.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 420 kcal per serving
• Protein: 12 g
• Fat: 10 g
• Carbs: 70 g

Ingredients

• 400 g spelt gnocchi
• 200 g baby spinach
• 250 g vine tomatoes
• 1 onion
• 2 cloves of garlic
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · chopping board · knife

1. Peel the onion and garlic and dice finely. Wash and halve the tomatoes.
2. Heat the olive oil in a large frying pan and add the spelt gnocchi straight in. Fry over a medium to high heat until golden brown all over.
3. Add the onion and garlic and fry briefly until the onion is translucent. Then add the tomatoes to the pan and fry until they release some juice.
4. Fold in the baby spinach a little at a time and cook only until it wilts. Deglaze with the balsamic vinegar and season to taste with salt and pepper.
5. Toss everything well once more so the flavours come together. Round off with a little extra olive oil if needed.
6. Serve the spelt gnocchi pan hot straight away.

Good to know

When it needs to be quick, this pan is just right. Crispy, juicy and pleasantly uncomplicated. A meal like this is on the table without much effort.

Swaps

Spelt gnocchi → wholegrain gnocchi (also provide fibre) | baby spinach → chard (also provides folate and potassium) | vine tomatoes → cherry tomatoes (often a little more aromatic) | olive oil → avocado oil (heat-stable, contains monounsaturated fatty acids)

Allergens

The dish contains gluten (spelt). Usually good for children if the garlic and pepper are kept mild, and fine in pregnancy as long as all the ingredients are fresh and well washed.

Dairy-free recipes