Gnocchi is one of those foods that I feel like I could’ve grown up eating but never did. It’s like home in a bowl, and sadly I was only introduced to it in adulthood – I know. Ridic. It’s everything you could ever love in one dish – wholesome, nourishing comfort food that’s just like a big old hug… and potatoes. I mean come on. Even better is this global move to one-pot cooking that I’m ALL about – less dishes, less washing up, less water wastage – win-win. This is one such dish that involves heaps of luscious green seasonal veg, lashings of Grana Padano and moreish dumplings of perfect Italian gnocchi, all tumbled through with cream. Yup. Heaven.
AND! It takes literally 10 minutes from start to stuffing your face with healthy, yummy veggies. Super easy, super quick and super delish, this recipe is going to be your new best friend. Pinkie promise.
01. If you have a steamer or pasta pot with a built in strainer, use it! I’ve only just discovered the wonders of using my pasta pot as a steamer and it’s just brilliant! Over a pan of simmering water, place your steamer / pasta pot with the lid on, making sure the water doesn’t touch the pan. When the water comes to a boil, place your fresh veggies inside the steamer with the lid on (leave the frozen peas aside for now). Steam for about 5 – 10 minutes or until your greens are tender. You can use whichever green veg are in season – green beans, sugar snap peas, mange tout, etc. I have a severe case of asparagus addiction so I definitely use them when they’re in season. Also, steaming veg makes them SO much greener than boring old boiled veg – do it do it do it!
02. When the veg is tender and cooked, remove from the steamer. Sprinkle some course salt and pepper and a little olive oil on the veg and set aside. With the water in the pot still boiling, add in the gnocchi and cook until the dumplings float to the surface, about 4 minutes.
03. Drain the cooked gnocchi and return to the pot along with the veg and the chopped chilli and the frozen peas. Mix in the shaved parmesan (I love Grana Padano – it’s more expensive but it lasts and it’s the real deal!). Stir in the cream, olive oil, lemon juice and salt and pepper, mixing to combine. Cook over a medium heat until the cheese melts.
04. Taste to see if the flavours are to your preferance. I like the cream to be cut through with a lot of citrus so I’m pretty generous with the lemon juice. If you need more salt, more pepper or chilli, go ahead – there’s no hard and fast rule. Just go with whatever tastes good :) When the gnocchi sauce is thickened and the flavours are to your liking, you’re done! Serve with more lemon and a hit of olive oil to slick things up a bit.
That’s it. How simple is that? A perfect midweek meal when you’re just too tired to pull off a huge meal, but still want something nourishing, sophisticated and, of course, utterly delicious.
Let me know how yours comes out! Happy cooking!