CRISPY GNOCCHI SALAD WITH ORANGE & FENNEL

When it’s far too warm to turn on the oven, this crispy gnocchi salad is exactly what you want for lunch or dinner.

Crisp, crunchy fennel is marinated in orange, lemon and mint, then tossed with golden Sunny & Luna Cauliflower Gnocchi. Creamy ricotta and a scattering of pistachios bring everything together.

Sharp, creamy, crunchy and deeply satisfying, this easy summer gnocchi recipe serves two and takes just 15 minutes. Even better, it only needs five minutes of cooking on the hob!

INGREDIENTS

You’ll need -

1 pack Sunny & Luna Cauliflower Gnocchi

1 fennel bulb

2 large oranges (1 juiced and 1 sliced)

1 lemon, juiced to taste

A handful of shelled pistachios, roughly chopped

Fresh mint leaves

Extra virgin olive oil

Avocado oil, for frying

Ricotta or mozzarella, to serve

Salt & pepper

INSTRUCTIONS

Slice the fennel thinly, ideally using a mandoline. Add it to a large bowl with the orange juice, lemon juice to taste, salt, pepper, mint leaves and a generous glug of extra virgin olive oil. Give everything a good mix — hands work best — and leave it to marinate.

Slice the remaining orange into thin rounds and roughly chop the pistachios.

Heat a splash of avocado oil in a non-stick frying pan. Add the Sunny & Luna Cauliflower Gnocchi and cook for around 5 minutes, turning occasionally, until crisp and golden all over.

Add the orange slices and most of the pistachios to the marinated fennel and toss gently. Fold through the crispy gnocchi at the very end so it doesn’t sit in the dressing and lose its crunch.

Arrange the salad on two plates and finish with dollops of ricotta or pieces of mozzarella, an extra drizzle of olive oil, salt, pepper and the remaining pistachios.

Enjoy!