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Pan-fried gnocchi with peas, broad beans and gorgonzola

by wiki
6 July, 2021
in Dinner
0
Pan-fried gnocchi with peas, broad beans and gorgonzola
Pan-fried gnocchi with peas, broad beans and gorgonzola

This recipe for golden fried gnocchi and vegetables is great as a side or light meal.

Nutrition

  • 2227 kj                       Energy
  • 25g                             Fat Total
  • 10g                             Saturated Fat
  • 11g                             Fibre
  • 21g                             Protein
  • 40mg                          Cholesterol
  • 864.6mg                      Sodium
  • 4g                               Carbs (sugar)
  • 50g                             Carbs (total)
All nutrition values are per serve

0

Pan-fried gnocchi with peas, broad beans and gorgonzola

Serves: 4
Cooking time: 25 minutes
Level: Capable cooks
Print Recipe

Ingredients

  • 100g fresh, podded or frozen peas
  • 200g fresh, podded or frozen broad beans, skins removed
  • 2 bunches asparagus, trimmed
  • 600g good-quality gnocchi
  • 2 1/2 tablespoons olive oil, plus extra to drizzle
  • 12 cherry tomatoes, halved
  • 150g gorgonzola dolce or other mild creamy blue cheese, chopped
  • Mixed herbs, to serve

Instructions

  • Step 1
    Blanch the vegetables in boiling, salted water for 2 minutes, then drain and refresh. Cook gnocchi in boiling, salted water according to packet instructions, then drain and toss in 2 teaspoons oil.
  • Step 2
    Heat remaining 2 tablespoons oil in a large frypan over medium-high heat. In batches, add gnocchi and cook, turning, for 3-4 minutes until golden and crisp. Remove from pan and keep warm. Add tomato to the pan and season. Cook for 1-2 minutes until starting to soften, then add vegetables and warm through. Return gnocchi to pan and toss to combine. Add cheese and remove from heat. Serve topped with herbs.

Notes

“I have served this pasta dish with the first crop of heirloom radishes and carrots from my garden, but you could use any vegies you find at the farmers’ market.” – Valli Little

 

  • Author: Valli Little
  • Image credit: Ian Wallace
  • Publication: Taste.com.au
Tags: tomatoes
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