I often prefer my journey to dinner to be both swift and pleasant, mirroring my travel experience. This is particularly true in the summer. Gnocchi is my go-to choice for this very reason – it’s a quick and convenient “ingredient” that pairs well with a variety of flavors. In today’s recipe, I have combined gnocchi with fresh, vibrant greens such as Tenderstem, peas, rocket, and parsley. To enhance the dish, I have added a touch of cream and mustard, making it even richer and more exciting.
Gnocchi with Summer Greens
You will need a large frying pan with a lid.
Prep Time: 10 min
Cook Time: 20 min
Serves: 4
Ingredients:
- Fine sea salt
- 4 tbsp extra-virgin olive oil, plus additional for serving
- 2 garlic cloves, peeled and crushed
- 8 spring onions (150g), trimmed and finely sliced
- 200g frozen petit pois, defrosted
- 300g Tenderstem broccoli, or similar, stems cut into 1½cm lengths, florets separated
- 1 lemon, zest finely grated, then juiced, to yield 1½ tbsp
- 6 tbsp vegan double cream – I recommend trying out Oatly’s Whippable Creamy Oat
- 1 tbsp Dijon mustard
- 60g rocket
- 20g (5¼ tbsp) flat-leaf parsley, chopped
Instructions:
- Begin by setting a large saucepan of salted water to boil – I recommend using one teaspoon of salt for every liter of water.
- While the water is coming to a boil, heat the olive oil in a large frying pan over medium heat. Once hot, add the crushed garlic and cook for about a minute until it becomes sticky and pale golden.
- Add the sliced spring onions and stir to combine. Then, add the peas and cook for three minutes. Next, incorporate the broccoli and cook for an additional three minutes.
- Cover the pan and let it cook for another two to three minutes, or until the broccoli becomes tender. During this time, mix in the lemon zest and juice, a teaspoon of salt, vegan double cream, and Dijon mustard. Allow the cream to simmer briefly before removing from heat.
- Cook the gnocchi in the salted boiling water according to the package instructions, usually until they float to the surface. Towards the end of cooking, use a mug to scoop up some of the cooking water and set it aside.
- Drain the gnocchi and add them to the vegetable pan. Then, pour in a couple of tablespoons of the reserved cooking water and add the rocket and parsley. Mix everything together, and distribute the dish evenly among four plates.
- For a finishing touch, drizzle a little more olive oil over each portion and serve.
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