Simple Gnocchi

As we head towards Christmas, even one that will inevitably be pared down for many, you might be clearing out the cupboards and fridge to make room for festive treats. You’re probably a bit stressed and time poor too so here’s a simple dish that you can make to solve the dilemma of ‘what’s for dinner?’ (or lunch). This can be made with shop bought gnocchi but if you want to make your own then all the better.

Reasonably serves 2/3 for dinner or 4 smaller lunch portions.

Ingredients:

1 pack of gnocchi (either fresh/chilled or vacuum packed or around 500gr if home-made

2 good handfuls of cavolo nero or similar green vegetable

Cupful of frozen peas

3 fresh tomatoes

Pesto oil -mix a couple of teaspoons of pesto with olive or rapeseed oil

Light olive oil or sunflower oil

Butter (or butter substitute)

1 or 2 mozzarella cheeses (you can substitute this for a grated hard cheese or cheese substitute or omit completely)

Salt

Method

Before you get ahead of yourself and put a pan of water on the hob to boil-we’re not going there for the gnocchi. In this recipe we’re going fry these little potato dumplings in a butter and oil mix so get a good heavy frying pan and add a good tablespoon of butter and an equal amount of oil. Heat this until the butter melts and then tip the gnocchi in, spreading them out and tossing them to ensure they’re evenly coated. Gently fry, turning occasionally to make sure they are lightly browned all over, takes around 15 minutes. While the gnocchi are frying put a pan of water on to boil, add a little salt and when ready add the shredded kale and cook until soft but not mushy, about 5 minutes before it’s ready add the frozen peas.

 

Chop the fresh tomatoes and drain the green vegetables when ready.

Check the gnocchi are cooked through,  turn the heat down and  then tip the green vegetables into the pan. Add the tomatoes, stir all together until the tomatoes are just warm but still retain their fresh flavour.  Season to taste and serve in bowls with drizzle of the pesto oil. Tear the mozzarella into pieces and scatter this across the top, I used mozzarella as I had a pack languishing in the fridge which was a day past it’s best by date and it’s one cheese that deteriorates if left too long. If using grated cheese sprinkle this over the gnocchi before serving.

 

Happy cooking 😊