Crispy Gnocchi with Lemon Asparagus
Pan fried gnocchi with tender seasonal vegetables and a sprinkling of lemon and feta for a fresh tasting, vibrant dinner. It’s ready and on the table in just 15 minutes meaning more time soaking up the sun and sipping on sangria.
Servings: 3 generous servings
Ingredients
- 2 tbsp olive oil
- 500 g potato gnocchi
- 200 g asparagus spears trimmed and sliced into 3cm lengths
- 200 g frozen peas
- Zest and juice from 1 lemon
- Black pepper
- 100 g feta cheese or vegan alternative crumbled
Instructions
- Add 1 tablespoon of oil to a large frying pan over a moderate-high heat. Add the gnocchi straight from the packet (no need to boil first) and cook for 4 minutes on each side or until lightly browned and crispy. Remove the gnocchi from the pan and place into a large bowl.
- Pour another tablespoon of oil into the pan and add the asparagus and peas. Cook for 4 minutes, until slightly tender but still retaining some crunch.
- Stir in the lemon zest and juice and a generous amount of black pepper. Stir through the gnocchi to warm through.
- Serve with the crumbled feta and a good glug of olive oil.