Creamy Tomato Gnocchi with Zucchini and Chickpeas
A creamy, one-pan gnocchi dish featuring tender zucchini, fresh spinach, and a rich tomato cream sauce. Chickpeas add a boost of plant-based protein for a satisfying vegetarian meal.
Ingredients
Contains Gluten and Dairy
Directions
- Mark step 1 done
Heat olive oil in a large skillet over medium-high heat. Add potato gnocchi (500g) and sear until golden brown and slightly crispy, about 5 minutes. Remove from pan and set aside.
- Mark step 2 done
In the same skillet, add zucchini and cook for 3 minutes until softened. Stir in chickpeas (400g).
- Mark step 3 done
Reduce heat to medium. Pour in tomato passata (2.5dl) and heavy cream (1dl). Stir to combine and simmer for 2 minutes.
- Mark step 4 done
Add the baby spinach (100g) and cooked potato gnocchi (500g) back into the pan. Toss gently until the spinach is wilted and the gnocchi is well coated in the sauce.
- Mark step 5 done
Season with salt and black pepper to taste. Serve immediately.
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