Packed with nutrients, this colourful dish is a real crowd-pleaser and a great way to maximise on veg.

You only need a small amount of the JUX Onion, Basil and Garlic: the unbeatable flavour means a little goes a long way. They also rehydrate in the sauce, infusing the entire dish.

Ready in 35 minutes
Serves 2 people

● 250g potatoes
● 150g strong white flour
● 2 egg yolk
● 60g parmesan
● 1.5 tbsp JUX Spinach Powder
● 1 tbsp olive oil & extra to serve
● 250g cherry tomatoes
● 1 tsp JUX Garlic
● 1 tbsp JUX White Onion
● 1 tsp JUX Basil
● 2 tsp butter
● Handful of rocket


  1. Roughly chop up your potatoes and bring to a boil until soft. Drain the water and allow them to cool.
  2. Remove the skin and mash. Sift the flour onto your countertop and make a well in the centre.
  3. Place the egg yolks in the well and top with the mashed potato, JUX Spinach powder, seasoning and 2/3rds of the parmesan. Combine the gnocchi ingredients with your hands.
  4. Once a dough is formed, cut into 4 pieces and roll each piece to a sausage. Cut small pieces from the sausage and dust with flour ready to boil later.
  5. For the sauce, add your cherry tomatoes and oil to a hot pan until they break and blister.
  6. Then add your JUX Onion and Garlic and cook for a further 3 minutes.
  7. Once soft, add the JUX Basil, butter, rocket and seasoning.
  8. Set the sauce aside and cook your gnocchi in boiling water for 2 minutes (until it floats!). Drain the gnocchi and add to the sauce.
  9. Serve with more parmesan, a glug of olive oil and a sprinkle of basil.


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