Save to your scrapbook
Spring vegetable gnocchi with lemon & Parmesan
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
40g unsalted butter
1 large courgette, trimmed and cut into 1/2 cm slices
135g pack Waitrose 1 Baby Leeks, trimmed and cut into 2cm pieces
200g pack asparagus, trimmed and cut into 4cm pieces
500g pack fresh gnocchi
8 sage leaves
250ml Cooks’ Ingredients Chicken or Vegetable Stock
Finely grated zest 1 unwaxed lemon and juice of ½
4 tbsp finely grated Parmigiano Reggiano, plus extra to serve
1. Heat a large frying pan or shallow casserole over a high heat. Add 20g butter and the courgette and fry for 2 minutes until just taking on some colour. Add the leeks, asparagus and a pinch of salt and fry for another 4-5 minutes until all the vegetables are just tender and turning golden in places. Tip out of the pan and set aside.
2. Return the frying pan to a high heat and add the remaining 20g butter, gnocchi and sage leaves. Fry, stirring for about 3 minutes until golden in places, then tip in the stock. Bubble for a minute, then return the vegetables to the pan.
3. Take the pan off the heat, add the lemon zest and cheese and toss everything together. Serve immediately with the lemon juice squeezed over, a good grind of black pepper and extra cheese,
Cook’s tipFor an extra boost of vegetables, cook 200g fresh or frozen peas while you’re frying the other vegetables, then toss into the gnocchi with the lemon and cheese.
Typical values per serving:
This recipe was first published in May 2019.
Average user rating