Tomato, Spinach and Mascarpone Gnocchi

This recipe is an old favourite of mine, first published in Olive Magazine in August 2007. It is warming, satisfying and utilising a good quantity of spinach and tomatoes while limiting the mascarpone is quite healthy.

Click on here to see the recipe on BBCGoodFood.com

Even though I have made this recipe several times over the years, I have only made one change and that is I make my own tomato sauce by frying 2-3 crushed cloves of garlic in some olive oil, add a tin of chopped tomatoes, salt and sugar and cooking for 20 minutes.After 20 minutes or so, fill the pan with spinach and wilt down completely. Add cooked gnocchi and mix well. Turn into an ovenproof dish and dot with Mascarpone and scatter finely grated Parmesan. Grill until the cheese is melted.




Enjoy.

A tiny update on a classic BLT

I wanted to add more vegetables to my diet as when I looked back over the past week, I'm barely getting 2 portions a day. It is not for lack of trying, I've just made recipes that have been heavy on meat and carbs such as rice. Last night was a chicken tikka with sauce and rice. Other than onions in the sauce the only concession to something green was coriander.
So, with this in mind I chose to add a little something colourful to my post workout gym session this morning. Therefore the classic bacon "butty" turned into a BLT or to be more accurate a BST as I substituted spinach for lettuce. I was quite happy with the result and even though I love the ultimate bacon butty this still did the trick.
Ok, ok it wasn't a huge amount of vegetables but better than nothing.