Salty, peppery and lemony, this healthy gnocchi dish provides just the right balance of health and comfort. An ideal way to sneak in some extra veg without comprising on flavour, it really is the perfect back - to - school recipe!
Inspired by Dawn Perry's gorgeous blistered broccoli pasta in the New York Times, its an awesome way to get everyone loving our new favourite vegetable - the broccoli.
2 Packs of Sunny & Luna Gnocchi
½cup olive oil, plus more for drizzling
½cup chopped walnuts
1lemon, zested (about 1 teaspoon) then quartered
½cup grated Parmesan, more for serving (or sub-in any vegan cheese of your choice!)
1cup packed fresh mint leaves or parsley leaves
extra parmesan (or use your fave vegan alternative)
¼ to ½teaspoon red-pepper flakes (optional)
a drizzle of olive oil
Over medium-high heat, cook the walnuts until golden. Add the broccoli to the skillet and add an extra glug of olive oil, plenty of salt and pepper, for around 5 minutes.
In a separate pan fry up your Sunny & Luna Gnocchi for 5 minutes, until crispy and golden!
Combine the broccoli, walnuts, gnocchi with grated parmesan, fresh mint, chilli flakes (leave these out if you're catering for kids!) and lemon. We love ours with an extra generous drizzle of olive oil as well as another extra handful of cheese!
Dig-in and enjoy with the whole family!