Crispy gnocchi with peas, broad beans and tomatoes recipe

Crispy gnocchi with peas, broad beans and tomatoes recipe

4 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

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

  1. 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.
  2. 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.
  3. 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.
  4. Divide the gnocchi between 2 plates and top with the grated cheese and basil, if you like.

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