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Spring Gnocchi recipe

Updated: Mar 20



Hey my loves, it's been a while since I bought you a recipe but last Spring you guys loved my spring time polenta cake, so I thought why not bring you some new simple and delicious meals, perfect to share with family and friends.


This recipe is a lovely one for spring and great for the Easter break coming up. Its easy- win, tastes great and is a little cheffy as it uses homemade pesto with a little twist, so if you want to impress your friends for a weekend light lunch, give it a go.




If you haven't heard of Gnocchi before- it is a pillowy potato dumpling typically made with wheat flour, potato and egg. As I am coeliac though, I have to choose a strict gluten free diet, so the gnocchi in this recipe is gluten free and uses potato flour and maize starch.


This family friendly recipe is a nice alternative to pasta and is super quick and easy. Keep reading for my spring gnocchi recipe.


*A food processor or stick blender is required for this recipe.



Did you know that I'm now on Youtube? If you would prefer to cook along with me to make this spring gnocchi, you can catch the video here.


Ingredients:

1 pack of ready made gnocchi (usually found in the chilled section of the super market). My accidentally gluten free gnocchi is from Asda and can be found with the fresh pasta in the fridge.

1 60g bag wild rocket washed and dried

1/4 cup frozen peas, thawed

75g walnuts

100g greek feta cheese

zest and juice of half a lemon

4-5 tbsp extra virgin olive oil

generous pinch of salt

generous knob of salted butter, roughly 30g

pepper to taste

Parmesan to finish


Method:

To your food processor add all of the ingredients, except for the parmesan and pepper, blitz. Check for seasoning. If you would like more salt, add a little more, if you want more lemon, squeeze a little more and blitz again until you are happy with the flavour.


The consistency that you are looking for is similar to pesto that you buy from the supermarket. If the mixture seems too thick, add a little more olive oil and blitz until you have a finely chopped and smooth consistency.


Bring a large pan of water to the boil and add salt to the water.


When the water is boiling add the contents of the gnocchi to the pan and give a quick stir to stop the gnocchi sticking to the bottom of the pan.


Heat a frying pan and add the butter, ready for the cooked gnocchi.


You will know when the gnocchi is cooked, as it will come up to the surface. When this happens, use a slotted spoon and transfer the cooked gnocchi to the frying pan. Turn the gnocchi over in the butter and keep it moving to prevent sticking.


Add a generous dollop of your homemade pesto to the pan and again, turn the gnocchi over in the pesto until it is evenly coated and has warmed through.


Transfer to serving dish and top with pepper and parmesan.


Voila- enjoy this spring gnocchi with friends and a large glass of white wine- I would recommend a verdicchio, which is a herbaceous Italian white wine, which is nice and light.


Enjoy my loves, see you next time.


Lots of love,

Maya x






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