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Gnocchi with Dolcelatte
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Quick to make, this inviting meal will be a welcome addition to the weekly family menu during the festive season.
500g pack essential Waitrose Gnocchi
125g frozen peas
3 tbsp olive oil
1 clove garlic, finely chopped
2 tbsp chopped fresh parsley
75g Galbani Dolcelatte, broken into pieces
2 tbsp pine nuts, toasted
1. Cook the gnocchi in a large pan of boiling water for 1 minute. Add the peas and cook for a further 2 minutes. Meanwhile, heat the oil in a small saucepan and add the garlic. Cook gently for 1 minute, but don’t let the garlic brown. Remove from the heat and set aside.
2. Drain the gnocchi and peas and tip into a large serving bowl. Stir in the garlicky oil and some freshly ground black pepper.
3. Pile the rocket on the gnocchi and arrange the Dolcelatte on top. Scatter over the pine nuts and toss together before serving.
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