Pumpkin Gnocchi with Asparagus, Peas & Goat’s Cheese
Pumpkin Gnocchi with Asparagus, Peas & Goat’s Cheese
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 320g jar marinated goat’s feta, drained & oil set aside
- 3 bunches asparagus, trimmed & cut into 5cm pieces
- 1 cup frozen baby peas, rinsed & covered with boiling water
- 2–3 cloves garlic, crushed
- 500g Grand Italian Pumpkin Gnocchi
- Zest 1 lemon
- 10g chives cut into 1½cm pieces, plus extra to serve
- 2 tbsp dill, roughly chopped, plus extra to serve
- Salt & freshly ground black pepper, to taste
Method
- Heat 3 tbsp of the reserved oil in a large non-stick frying pan. Add the asparagus and sauté for 2–3 mins.
- Drain the peas then add to the pan with the garlic and sauté a further 2–3 mins.
- Meanwhile, cook the gnocchi according to the packet instructions then drain well.
- Add the gnocchi to the pan with the lemon zest and herbs and allow to heat through thoroughly. Season to taste.
- Gently toss through the crumbled goat’s feta and spoon into serving bowls. Garnish with extra chives and dill and serve immediately.
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