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Gnocchi with Spinach and Mediterranean Fresh Tomato Sauce

Gnocchi with Spinach and Mediterranean Fresh Tomato Sauce

How does gnocchi with spinach and Mediterranean fresh tomato sauce sound? Sounds amazing, right! 

I have been a whirlwind adventure around the globe this week in testing new and exciting recipes. Well, as much as I wish I had actually been around the world, I really haven’t had a chance to leave my kitchen. But I have been lucky enough to create some amazing dishes inspired by different parts of the world! While imagining lounging in beautiful sand filled beaches, or walking the streets filled with the aromas of food being cooked from restaurants lining sidewalks, I am taken to new and foreign lands. I then hone in on this experience and try to replicate that in my cooking. 

Keen to join me on my world trip? Let’s start with the wonderful Mediterranean cuisine. 

spinach and baked potatoes with sea salt portrait

To make this recipe, you will need 12 ingredients and 180 minutes. As you may have noticed, this recipe is a lot longer than any other recipe I have brought you. However, many of the ingredients need time to turn out just right. The end result will be well worth the effort, trust me! 

Among the many impressive ingredients we use in this dish, a few stand out from the rest. We start this recipe off with potatoes, chia seeds, and spinach. From these, we are offered a good source of carbohydrates, protein, omega-3, fiber, antioxidants, vitamin K, vitamin A, folate, and magnesium (just to name a few). And of course, we can’t have fresh tomato sauce with the tomatoes! Tomatoes are a great source of vitamin C, vitamin A, potassium, and copper. 

rolled gnocchi dough portrait

Gnocchi with spinach and Mediterranean fresh tomato sauce is the perfect meal for lunch or dinner because it’s:

  • A family friendly meal.
  • Super tasty.
  • A great source of protein – 15g per serve.
  • A good source of dietary fiber – 11g per serve. 

To store any left overs, simply place it in an airtight container and pop it in the fridge for up to 48 hours. This dish is certainly one that is best enjoyed fresh. I would recommend storing your gnocchi in a ‘non-fried’ state and then cooking it when you want to eat it. However you can enjoy it if it’s fried, just remember to heat it well before consuming. 

tomatoes olives basil and garlic on a chopping board portrait

And there we have it my friends. The first of many worldly inspired dishes. I hope you enjoy this as much as I did! Happy cooking. 

Liked this recipe? Make sure you head over and check out our other Mediterranean dish, the Roasted Mediterranean Vegetables. This side dish would pair wonderfully with our above recipe, don’t you think? 

Gnocchi with Spinach and Mediterranean Fresh Tomato double portrait

Ingredients
8
Prep time
60 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Gluten, Tomatoes

Ingredients

US Metric

For the sauce

  • 1 cup black olives (without stone, sliced)
  • 4 cloves garlic (sliced)
  • 1 tablespoon olive oil
  • 2 tsps sea salt
  • 20 oz tomato (diced)

For the gnocchi

  • 1 tablespoon olive oil
  • 15 oz potato (washed)
  • ⅓ cup semolina
  • 1 lb spinach (wash and separately chop leaves and stalks)
  • 1¼ cups wheat flour

For the chia mix

  • 2 tbsps chia seeds
  • 6 tbsps water

Directions

  1. Use a small bowl and mix the chia seeds with the water for the gnocchi and set aside.
  2. Preheat the oven to 200 degrees and prepare a baking dish for the potatoes.
  3. Add a decent layer of salt to the baking dish and place the whole potatoes on top of it, bake for 90 minutes and flip over after half the time.
  4. Let the potatoes cool down and remove the salt and skin and add the flesh to a big bowl
  5. Use a skillet and add the chopped spinach leaves until they wilt, remove as much water as possible by extracting the rest with a strainer.
  6. For the stalks use an immersion blender to achieve a smooth mixture.
  7. Add the chia seed mix and the spinach to the bowl with the potatoes and start to knead everything well then start adding the flour slowly.
  8. Depending on how much liquid you extracted before the amount of flour you have to add is slightly different.
  9. You know the dough is ready if you can roll it with CLEAN and DRY hands and it doesn't stick to your hand.
  10. to make the gnocchi add semolina to a work top and roll the dough until it's about 1 inch (~ 3 cm) thick.
  11. Use a knife to cut thumb size gnocchi and a fork to give it the the typical gnocchi appearance
  12. Boil a big pot with water and add some gnocchi, make sure they don't touch each other if you put them into the water.
  13. They are done as soon as they float on the surface, add them to a strainer until all gnocchi are done.
  14. Use a big skillet and add the olive oil for the gnocchi , fry them until golden brown for 5 minutes.
  15. For the sauce use a big skillet add olive oil and fry the garlic for about 30 sec. to one minute.
  16. Add the tomatoes and let them simmer for 5 minutes, then add the olives and occasionally stir.
  17. Before serving add salt and place some gnocchi on a plate with sauce on top, enjoy!
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