Garlicky Tomato Gnocchi Risotto

• Olive oil(2 tbsp)
• Onion(1)
• Garlic(5 cloves)
• Tomato paste(2 tbsp)
• Chili flakes(½ tsp)optional
• Dried Oregano(1 tsp)
• Gnocchi(500 g)
• Canned tomatoes(400 g)
• Vegetable Broth(750 ml)
• Spinach(120 g)
• Fresh basil(10 g)optional
• Lemon(1)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Finely chop {Onion}, mince {Garlic}, tear the {Spinach} if the leaves are large, and pick the leaves from {Fresh basil}.

   ~8 min

2. 2

   Heat {Olive oil} in a large deep skillet or pot over medium heat. Add {Onion} with {Salt} and cook until softened. Stir in {Garlic}, {Tomato paste}, {Oregano}, and {Chili flakes} and cook for 2 minutes until fragrant and brick red.

   ~5 min

3. 3

   Add {Canned tomatoes}, {Vegetable Stock}, {Gnocchi}, and {Black pepper}. Bring to a gentle boil, then simmer, stirring often, until the gnocchi are tender and the broth has reduced to a glossy, risotto-like consistency.

   ~10 min

4. 4

   Fold in {Spinach} and the finely grated zest and juice of half the {Lemon}. Cook for 2 minutes until the spinach is wilted and the sauce clings to the gnocchi. Taste and add more lemon if you like.

   ~2 min

5. 5

   Spoon into bowls and scatter over {Fresh basil} to serve.

   ~0 min