Spinach gnocchi with home-made arrabiata sauce

Spinach gnocchi with home-made arrabiata sauce

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Fat conscious
  • 25 minutes
  • 1 hour
  • Ross Gower Rhine Riesling 2010


  • 1 kg baby spinach, wilted
  • Basic gnocchi dough one portion
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 red chillies, finely chopped
  • 1 T olive oil
  • 1 T tomato paste
  • 1 x 400 g chopped tomatoes can
  • 3 fresh thyme sprigs, chopped
  • 2 fresh rosemary sprigs, chopped
  • 1 cup chicken stock
  • Sea salt and freshly ground black pepper to taste
  • Fresh basil leaves to garnish

Cooking Instructions

Squeeze any excess liquid from the wilted spinach, then wrap in a clean tea towel and squeeze again to ensure the leaves are completely dry. Chop finely.

Fold the spinach through the basic gnocchi dough until evenly incorporated, adding a little more flour if the mixture is too wet.

Cook the spinach dumplings in the same way you would the basic gnocchi, then drain.

To make the arrabiata, fry the onion, garlic and chilli in the olive oil for 2 minutes or until soft and fragrant.

Add the tomato paste, canned tomatoes, thyme, rosemary and stock and simmer, stirring occasionally, for 25 to 30 minutes, or until reduced.

Season to taste, then spoon generously over the spinach gnocchi, garnish with fresh basil and serve immediately.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes