What you'll need:

  • 2 crushed garlic cloves
  • 2 tbsp olive oil
  • 400g can of chopped tomatoes
  • 200g baby spinach
  • 140g mascarpone
  • Basil leaves
  • 500g fresh gnocchi
  • Parmesan shavings to serve
Time: 15 minutes
Serves: 4



Heat your olive oil in a good frying pan, and add the garlic to fry until golden. Tip in the tomatoes, season well, and simmer for 10 minutes. Stir in the mascarpone, and cook for another 3 minutes.


While the sauce is cooking, boil the gnocchi in salted water for the time instructed on the pack. When you get to the final minute of cooking, throw in all the baby spinach. Drain well, return to the pan, and stir in the creamy tomato sauce. Serve immediately with plenty of torn basil and parmesan - a simple, sunny, and delicious lunchtime treat!

This creamy dish deserves to be paired with a classic Sangiovese such as the I Veroni Toscana Rosso Sangiovese 2016. This wine is a winner with al fresco Italian classics! Happy cooking!

There you have it -- an easy recipe for Creamy Tomato and Spinach Gnocchi!

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