The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Goat's Cheese & Tomato Gnocchi with Spinach & Balsamic Vinegar
Rich, tangy goat's cheese. Smoky, sundried tomato sauce. It's a match made in foodie heaven! And what could be a better base, than fluffy gnocchi? Simply stir in leafy spinach for a hit of green. This comfort bowl is about to become a firm favourite.
Ready in 20
Serving size
Ingredients
- 1 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 125g French goats cheese (Milk)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 300g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 40g baby spinach
- 2 tsp smoked paprika
- 1 shallot
- 3 garlic clove
- 200g baby tomatoes
Nutritional Information
Calories: 582
Protein: 21g
Carbs: 58g
Fat: 30g
Ingredients
- 1 tbsp thickened aged balsamic vinegar (use half) (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 40g baby spinach (use half)
- 1 shallot
- 300g potato gnocchi (use half) (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 125g French goats cheese (use half) (Milk)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 tsp smoked paprika (use half)
- 200g baby tomatoes (use half)
- 3 garlic clove
Nutritional Information
Calories: 598
Protein: 22g
Carbs: 60g
Fat: 30g
Goat's Cheese & Tomato Gnocchi with Spinach & Balsamic Vinegar
Rich, tangy goat's cheese. Smoky, sundried tomato sauce. It's a match made in foodie heaven! And what could be a better base, than fluffy gnocchi? Simply stir in leafy spinach for a hit of green. This comfort bowl is about to become a firm favourite.
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a large non-stick frying pan, a sieve & a measuring jug
Fry the gnocchi & prep the veg
- Heat the large non-stick frying pan with 1 tsp oil on medium-high heat. Once hot, add the gnocchi and cook for 4-5 mins, tossing regularly, until golden brown. Season with salt, then remove from the pan and set aside
- Meanwhile, roughly dice the shallot. Thinly slice the garlic. Halve the tomatoes. Rinse the spinach
Simmer simmer
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the shallot and cook for 4-5 mins, until softened
- Add the paprika, garlic and tomatoes and cook for 2 mins
- Add the sundried tomato paste, vinegar, stock powder and 250ml boiling water (125ml for 1 person)
- Bring to a boil, then simmer for 5-7 mins, until the sauce has thickened
Finish & plate up
- In the final 2 mins, add the spinach to the pan and cook until wilted, then stir in half the goat's cheese and the cooked gnocchi. Season to taste. Add a splash of water if it becomes too thick
- Share the gnocchi between bowls. Spoon over the remaining goat's cheese
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