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Crispy gnocchi with peas, broad beans and tomatoes recipe

18 ratings

This fresh and vibrant gnocchi recipe is perfect for a quick and easy dinner for two. Frying the gnocchi gives a glorious golden, crispy exterior with a gorgeous fluffy middle. Ready in just 15 minutes and served with peas, broad beans and cherry tomatoes, this easy recipe really heroes summer vegetables, but you can use frozen if not in season. See method

Serves 2
15 mins
405 calories / serving
Vegetarian

Ingredients

1 x 400g (14 1/4oz) pack fresh potato gnocchi
2 tbsp olive oil
100g (3 1/2oz) fresh or frozen baby broad beans
100g fresh or frozen peas
1 garlic clove, finely chopped
100g (3 1/2oz) cherry tomatoes, halved
20g (3/4oz) Italian hard cheese, grated, to serve (optional)
1/2 x 30g (1oz) pack basil, leaves picked to serve (optional)

Each serving contains

Energy
1705kj
405kcal 20%
Fat
12g 18%
Saturates
2g 10%
Sugars
6g 7%
Salt
2.3g 39%

of the reference intake
Carbohydrate 61.2g Protein 11.2g Fibre 10.2g

Method

In a medium pan of boiling water, cook the gnocchi for 1 min. Meanwhile, heat 1 tbsp olive oil in a large frying pan over a medium-high heat. Remove the gnocchi from the water using a slotted spoon, letting any excess water run off, and add them to the frying pan. Cook for 5 mins, stirring to prevent the gnocchi from sticking.
Meanwhile, add the broad beans to the pan of boiling water and cook for 2 mins, then add the peas and cook for a further 2-3 mins, until tender. Drain and set aside.
Add the garlic, tomatoes and the remaining oil to the frying pan with the gnocchi. Cook for a further 3-4 mins, tossing frequently, until the gnocchi is golden and the tomatoes have softened slightly. Add the peas and broad beans. Toss to mix.
Divide the gnocchi between 2 plates and top with the grated cheese and basil, if you like.

See more Gnocchi recipes