Creamy gnocchi with leeks & lemon

Name: Creamy gnocchi with leeks & lemon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 260 g Essential spinach; 1 tbsp Essential Olive Oil; 2 Essential Leeks, trimmed and finely sliced; 2 clove/s garlic, crushed; 200 g pack Swiss chard or Essential Spring Greens, trimmed, stalks roughly chopped, leaves shredded; 500 g gnocchi; 3 tbsp Essential Single Cream, from a 150ml pot; ½ Essential Lemon, scrubbed, zest; 20 g Essential Parmigiano Reggiano DOP, finely grated

Celebrate super seasonal greens with a substantial and meat-free recipe that’s quick to put together. Clever use of a kettle of boiling water saves you from needing a second pan for blanching the spinach, and softens the gnocchi up ready for roasting.

5 out of 5 stars(4) Rate this recipe

HealthyLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

260g Essential spinach
1 tbsp Essential Olive Oil
2 Essential Leeks, trimmed and finely sliced
2 clove/s garlic, crushed
200g pack Swiss chard or Essential Spring Greens, trimmed, stalks roughly chopped, leaves shredded
500g gnocchi
3 tbsp Essential Single Cream, from a 150ml pot
½ Essential Lemon, scrubbed, zest
20g Essential Parmigiano Reggiano DOP, finely grated

Preheat the oven to 200°C, gas mark 6. Place the spinach in a large mixing bowl, pour over a kettle of just-boiled water, leave to stand for 1 minute, then drain in a large colander. Press with a wooden spoon to extract as much water as possible, then set aside.
Heat the oil in a large ovenproof sauté pan or shallow casserole over a high heat. Fry the leeks, garlic and chard or spring green stalks with a pinch of salt, stirring regularly, for 5 minutes. Roughly chop the wilted spinach and add to the pan along with the shredded chard or spring green leaves. Cook, stirring, for 2 minutes more until the leaves have wilted.
Meanwhile, cook the gnocchi according to pack instructions, then drain in the colander. Tip the gnocchi into the pan along with the cream, lemon zest and most of the parmesan. Season and stir together over the heat, then scatter with the remaining cheese. Transfer to the oven for 10 minutes to finish cooking, then leave to stand for a couple of minutes before serving.

Typical values per serving when made using specific products in recipe