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
Pan-fried gnocchi with peas, broad beans and gorgonzola
Print RecipeIngredients
- 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 1Blanch 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 2Heat 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
