Sunday supper: Sweet Tomato Gnocchi

Serves 2.

Asparagus topped with fresh spinach and hazelnut pesto and briny olives gives this one-pan dinner a summery feel. The vegetarian meal is a quick fix for a lazy summer weekend, but would be a fine accompaniment to grilled chicken, too. Store leftover pesto refrigerated in an airtight container. From "One: Simple One-Pan Wonders" by Jamie Oliver (Flatiron, 2023).

• 2 cloves of garlic

• Extra-virgin olive oil

• 1 (16-oz.) pkg. potato gnocchi

• 1/4 c. blanched hazelnuts

• 3 1/2 c. packed baby spinach leaves

• 1 (14-oz.) can of plum tomatoes, such as San Marzano

• Salt and freshly ground pepper, to taste

• 8 oz. asparagus

• 4 black kalamata olives, with pits

Directions

Meanwhile, use a mortar and pestle to pound the remaining garlic with the hazelnuts. Pound in the spinach (in batches, if needed), loosen with a little extra-virgin olive oil, finely grate in the Parmesan and season to perfection. (A food processor can work in place of a mortar and pestle.)

Scrunch the tomatoes into the pan through clean hands, and add a half a can of water. Simmer for a couple of minutes until thickened, and season to perfection.