Quick spring gnocchi
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Are you on the lookout for a filling meal that also has lots of greens? I feel like we don’t often come across a meal that fills you up, but is also loaded with greens so you know it’s good for you! But you know what members, I think I’ve found the perfect meal. This easy and quick way to make spring gnocchi will not only fill you up, but will provide you with a bunch of great vitamins and minerals thanks to the healthy greens - asparagus, snap peas and pesto!
Ingredients
500g pkt gnocchi
2 bunches asparagus, woody ends trimmed, cut into 5cm lengths
300g sugar snap peas, halved lengthways
300ml thickened cream (or light cream if you’re looking for a healthy alternative. Did you know, you can also use greek yoghurt for an even healthier alternative to cream too?)
1/2 cup (130g) basil pesto
Method
Ingredients
500g pkt gnocchi
2 bunches asparagus, woody ends trimmed, cut into 5cm lengths
300g sugar snap peas, halved lengthways
300ml thickened cream (or light cream if you’re looking for a healthy alternative. Did you know, you can also use greek yoghurt for an even healthier alternative to cream too?)
1/2 cup (130g) basil pesto
Method
- Bring a large saucepan of water to the boil over high heat. Add the gnocchi , asparagus and peas and cook for 2-3 mins or until the gnocchi rises to the surface of the water. Drain well.
- Meanwhile, heat the cream in a large frying pan over high heat. Bring to the boil. Cook for 2 minutes or until cream boils and thickens. Add half the pesto and stir to combine. Remove from heat. Add the gnocchi mixture and gently toss to combine.
- Divide the gnocchi mixture among serving bowls. Drizzle with the remaining pesto and season to serve.
- Enjoy!