Summer gnocchi
Fresh and bursting with flavour, this is gnocchi like you’ve never had before.
How long will it take?
20 minutes
What’s the serving size?
Serves 4
What do I need?
- 800g fresh potato gnocchi
- 200g fresh broad beans
- 200g fresh peas or frozen if fresh are not available
- 3 tbsp olive oil
- 2 cloves garlic, finely chopped
- 200g cherry tomatoes, halved
- 30g Grana Padano, grated
- 60g basil leaves, to serve
How do I make it?
- Bring a saucepan of water to the boil and cook gnocchi for 1 minute.
- Remove gnocchi from water using a slotted spoon and set aside in a bowl.
- Add broad beans to the saucepan of boiling water and cook for 2 minutes, then add peas and cook for a further 3 minutes. Drain and set aside.
- In a large frying pan heat olive oil over medium-high heat. Add gnocchi and cook for 5 minutes. Toss gnocchi regularly to ensure it doesn’t stick.
- Add garlic and tomatoes to the pan with the gnocchi and cook for 3 minutes or until the tomatoes have softened and the gnocchi is golden. Add beans and peas and toss to combine.
- Serve gnocchi topped with grated Grana Padano and basil leaves.
