20 minutes from chopping board to bowl. This gnocchi dish is the perfect weekday dinner as spring peers round the corner.
Pasta is the answer for a quick midweek meal. And with Sunny & Luna you get the perfect balance of speed and nutrition.
As spring approaches, we often look to move away from carb-heavy winter warmers in favour of lighter, fresher dishes. This pan-fried gnocchi with ricotta and green veg is super simple, packed with veggie goodness and simultaneously light and creamy (yes really!).
Peas, courgettes, ricotta, mint and lemon. Hello spring sunshine!
So when you're looking for an fresh, easy dinner that will come together in just 20 minutes, this is your new go-to.
With Sunny & Luna you get the perfect balance between speed and nutrition
Pan-Fried Gnocchi with a Quick Ricotta Sauce
1 tbsp olive oil
1 pack Sunny & Luna Cauliflower Gnocchi
1 medium courgette, chopped into gnocchi-sized chunks
100g frozen peas
1 lemon, zest and juice, reserving some zest to garnish
Small handful of fresh mint leaves, roughly chopped and reserving some to garnish
Drizzle of good quality olive oil to serve
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To make it vegan use a planted-based soft cheese.
Replace the courgette and peas with whatever green veg you have in the fridge - spinach, kale, beans, mangetout...
Heat the oil in a frying pan over a medium-high heat.
Add the gnocchi and courgette chunks and fry for 3-5 minutes, turning regularly until the gnocchi is golden and the courgette is soft but still has a bite.
Turn the heat down to low and add the peas, ricotta, lemon juice and most of the zest, leaving some to garnish.
Stir together and gently cook until everything is warm and the ricotta has melted into a creamy sauce.
Take off the heat and stir through most of the mint, again leaving some to garnish.
Serve in two bowls and garnish with the remaining lemon zest and mint and a drizzle of olive oil.