Tasty, healthy and ready in a jiffy
Serves 2
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You may use premade gnocchi to cut a corner, but your redeeming features of this dish shall be its sauce and homemade pesto. Make sure to use plum tomatoes for the perfect burst of sweetness, and you’ll be presented with a meal of seasonal veggies, cheese, potato gnocchi and more uniting in a tasty and well-melded sauce.

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  • 2 cloves of garlic
  • Olive oil
  • 400 g potato gnocchi
  • 20 g blanched hazelnuts
  • 100 g baby spinach
  • Extra virgin olive oil
  • 20 g Parmesan cheese
  • 1 x 400 g tin of plum tomatoes
  • 250 g asparagus
  • 4 black olives, stone in

Put a 30 cm non-stick frying pan on a medium-high heat. Peel and finely slice the garlic and place most of it in the pan with a little drizzle of olive oil and the gnocchi.


Fry for 5 mins, tossing occasionally, while you pound the remaining garlic with the hazelnuts in a large pestle and mortar. Pound in the spinach (in batches, if needed), loosen with a little extra virgin olive oil, finely grate in most of the Parmesan and season to perfection.


Scrunch the tomatoes into the pan through clean hands, and add ½ a tin’s worth of water. Simmer for a couple of minutes until thickened, and season to perfection. Snap the woody ends off the asparagus, nestle the spears into the sauce, then cover and steam for 5 mins, jiggling the pan occasionally.


Squash and destone the olives. Serve the gnocchi and asparagus with a dollop of pesto, then tear over the olives and finely grate over the remaining Parmesan, to finish.

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