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One-pan spring vegetable gnocchi
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Prep Time:
Cook Time:
17 minutes
Total Time:
17 minutes
"Quick and budget-friendly dinner featuring asparagus and cherry tomatoes, ready in just 17 minutes."
Ingredients:
  • 500g packet potato gnocchi
  • 18.20 gm olive oil, plus extra, to drizzle
  • 40.00 gm butter
  • 250g cherry tomatoes, halved
  • 2 garlic cloves, crushed
  • 145g (1 cup) frozen shelled edamame
  • 1 bunch asparagus, trimmed, sliced
  • 30g piece parmesan, finely grated
  • Fresh basil leaves, to serve
Instructions:
  • Boil the gnocchi in a generous amount of salted boiling water as per package instructions until tender. Drain and transfer to a bowl to keep warm.
  • In a saucepan over medium-high heat, heat the oil and butter until foaming and lightly browned. Introduce the tomato and cook for 2-3 minutes until the skins blister. Stir in the garlic for 30 seconds until fragrant. Toss in the edamame and asparagus and cook for 1-2 minutes until tender-crisp.
  • Add the gnocchi to the pan, stir to coat, and season well. Mix in half of the Parmesan until coated. Serve in bowls, sprinkling the remaining Parmesan on top. Season with pepper, drizzle with extra oil, and garnish with basil leaves.

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