• STEP 1

    Heat the olive oil in a frying pan. Fry the garlic until golden, then add the tomatoes. Season, then simmer for 10 mins. Stir in mascarpone, then cook for 2 mins more.

  • STEP 2

    Meanwhile, boil the gnocchi according to pack instructions. Add the spinach for the final min of cooking. Drain well, pour back into the pan, then stir the sauce through. Mix well and serve immediately with basil leaves and Parmesan shavings scattered over, if you like.


Gnocchi – small potato dumplings – are popular in northern Italy. You could also try tossing this sauce through 400g cooked pasta.

Recipe from Good Food magazine, May 2009

Goes well with

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