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Pan-fried gnocchi with peas, broad beans and gorgonzola
Pan-fried gnocchi with peas, broad beans and gorgonzola
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Crunchy golden fried gnocchi and veggies - perfect as a flavorful side or satisfying light meal.
Ingredients:
  • 100g fresh, podded or frozen peas
  • 200g fresh, podded or frozen broad beans, skins removed
  • 2 bunches asparagus, trimmed
  • 600g good-quality gnocchi
  • 45.50 gm olive oil, plus extra to drizzle
  • 12 cherry tomatoes, halved
  • 150g gorgonzola dolce or other mild creamy blue cheese, chopped
  • Mixed herbs, to serve
Instructions:
  • Quickly blanch the vegetables in salted boiling water for 2 minutes, drain, and shock in ice water. Cook the gnocchi in boiling salted water following package directions, then drain and toss with 2 teaspoons of oil.
  • In a large frypan over medium-high heat, heat the remaining 2 tablespoons oil. Add the gnocchi in batches, cook for 3-4 minutes until golden and crisp. Remove from pan and keep warm. Add tomato, season, and cook for 1-2 minutes until starting to soften. Add vegetables and warm through. Return gnocchi to the pan, toss to combine, add cheese, and remove from heat. Serve topped with herbs.

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