Tagliatelle with spinach gnocchi recipe

Recipe for tagliatelle with spinach gnocchi in our easy vegetarian recipes collection.

Recipe ingredients

• 1 pound mixed flavoured tagliatelle
• Shavings of Parmesan cheese, to garnish
• Spinach gnocchi:
  • l pound frozen chopped spinach
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1/4 teaspoon ground nutmeg
  • 4 ounces low-fat cottage cheese
  • 4 ounces dried white breadcrumbs
  • 3 ounces semolina or plain flour
  • 2 ounces grated Parmesan cheese
• Tomato sauce:
  • 1 onion, finely chopped
  • 1 stick celery, finely chopped
  • 1 red pepper, seeded and diced
  • 1 garlic clove, crushed
  • 2/3 cup vegetable stock
  • 14 ounces can tomatoes
  • 1 tablespoon tomato puree
  • 2 teaspoons caster sugar
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper

How to make tagliatelle with spinach gnocchi

• To make the tomato sauce, put the chopped onion, celery, pepper and garlic into a non stick pan.
• Add the stock, bring to the boil and cook for 5 minutes or until tender.
• Add the tomatoes, tomato puree, sugar and oregano.
• Season to taste, bring to the boil and simmer for 30 minutes until thick, stirring occasionally.
• Put the spinach, onion and garlic into a saucepan, cover and cook until the spinach is increase the heat.
• Season with salt, pepper and nutmeg. Cool in a bowl. Mix in the remaining ingredients.
• Shape into about 24 ovals and refrigerate for 30 minutes.
• Cook the gnocchi in boiling salted water for about 5 minutes.
• Remove with a slotted spoon. Remove the lid and drain.
• Cook the tagliatelle in a pan of boiling salted water until al dente. Drain.
• Transfer to serving plates, top with gnocchi, the tomato sauce and 3 egg whites shavings of Parmesan cheese.

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