Fluffy gnocchi and spring veg make a warming dish for a cool May evening.
Cook: 20 Mins
Serves: 4
Price: £1.47 per serving
Nutritional Information
Each 332g serving contains
Energy
4014kj
289kcal
4014kj
289kcal
14%
Fat
8.6g
8.6g
Low
12%
12%
Saturates
2.7g
2.7g
Low
14%
14%
Sugars
4g
4g
Low
4%
4%
Salt
0.73g
0.73g
Low
12%
12%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1209kj/289kcal
Typical energy values per 100g:
1209kj/289kcal
Ingredients
1 tbsp Olive Oil
1 Small Onion, thinly sliced
1 Large Garlic Clove, thinly sliced
Pinch of Chilli Flakes (optional)
300ml Vegetable Stock, made with 1 Low Salt Stock Cube
500g Bag Fresh Gnocchi
230g Asparagus, cut into 4cm lengths
100g Frozen Peas
1 Courgette, coarsely grated
1 tbsp Green Pesto
½ Lemon, finely zested and juiced
30g Vegetarian Hard Cheese, finely grated
½ Small Bunch Basil, finely chopped
Method
1
Heat the olive oil in a large non-stick frying pan over medium heat. Add the onion and fry for 7 mins or until beginning to soften. Add the garlic and chilli and fry for a further minute. Pour in the hot stock, gnocchi and asparagus, season and cook for 5 mins, uncovered, stirring regularly.
2
Add the peas and courgette to the pan and simmer for 3 mins until the gnocchi is cooked through and the vegetables are tender.
3
Toss everything together with the pesto, lemon zest and juice, half the cheese and basil. Taste and adjust seasoning then serve in bowls topped with the remaining cheese and a few basil leaves to garnish.
4
Cook’s tip: Swap asparagus spears for small florets of broccoli.