This creamy, lemony gnocchi dish is full of the joys of summer and ideal for making the most of al fresco dining!
Unpredictable British summers mean you need to take quick action when the sun shines and an al fresco dinner is on the cards! This light, lemony gnocchi dish is super speedy to prepare and is perfect for a quick date night meal or scaled up to feed a hungry crowd at a last minute dinner party.
Inspired by the dreamy instagram account from @caitlinnualafood, the combination of mascarpone, pistachios, basil and lemon might not immediately spring to mind when thinking about how to serve your gnocchi but believe us - it makes perfect sense!
1 pack Sunny & Luna Cauliflower Gnocchi
1 tub mascarpone (if the mascarpone is very thick you could loosen it slightly with a splash of milk so that it’s spreadable)
Grated Grana Padano or parmesan
Large handful roasted pistachios, finely chopped
A few sprigs of basil, finely chopped
Zest of 1 lemon
Salt and pepper
Heat the 1 tbsp of oil in a frying pan over a medium heat, add the gnocchi and cook for 3-5 minutes until golden and crispy.
On a large serving dish, spoon out the mascarpone and spread to cover the bottom of the pate.
Then add the gnocchi and top with the grana padano, pistachios, basil, lemon and season with salt and pepper.
Drizzle your best extra virgin olive oil for a final flourish!