Gnocchi with Spinach and Walnuts recipe

Source: © Recipe and image kindly provided by Sanitarium Health & Wellbeing Company.  For more Sanitarium recipes please go to

Nutritional information per serving
  • Energy: 1720 KJ
  • Protein: 9g
  • Total fat: 16g
  • Saturated fat: 2g
  • Carbohydrates: 55g
  • Sugars: 9g
  • DietaryFiber: 6g
  • Sodium: 145mg
15 mins
4 people


  • 1.5 tablespoons olive oil
  • 0.3333 cups walnuts
  • 1 small brown onion
  • 0.33333 cups currants
  • 2 cloves garlic
  • 120g baby spinach leaves
  • 0.25 cups vegetable stock, reduced salt
  • 625g fresh potato gnocchi


  1. Heat 1 teaspoon oil in a non-stick frying pan over medium heat. Add chopped walnuts and cook, stirring often, until golden. Transfer to a plate. Set aside
  2. Add remaining oil to pan
  3. Add finely chopped onion and sauté for 3 minutes or until tender
  4. Add currants and crushed garlic
  5. Cook, stirring often, for 1-2 minutes until currants are plump
  6. Add spinach and stock. Gently toss until spinach begins to wilt
  7. Meanwhile, cook gnocchi, following instructions on the packet, until al dente
  8. Drain gnocchi and immediately return to the pan. Add spinach mixture and walnuts. Gently toss and serve

Hot tip! Walnuts are an excellent source of healthy fats including omega-3 fatty acids and are great for our heart health.

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