I usually like my path to dinner, from substances to sit-down meal, to be swift however nice, very like my journey. And particularly in summer season. I take pleasure in gnocchi for this very motive – it’s a quick however good readymade “ingredient” that’s sympathetic to quite a lot of totally different flavours. In at present’s case, I’ve teamed it up with a sequence of contemporary vibrant greens, from Tenderstem to peas and from rocket to parsley, and made it richer and extra thrilling utilizing a spot of cream and mustard.
Gnocchi with summer season greens
You’ll want a big frying pan with a lid.
Prep 10 min
Prepare dinner 20 min
Serves 4
Superb sea salt
4 tbsp extra-virgin olive oil, plus further to serve
2 garlic cloves, peeled and crushed
8 spring onions (150g), trimmed and finely sliced
200g frozen petit pois, defrosted
300g Tenderstem broccoli, or comparable, stems minimize in 1½cm lengths, florets separated
1 lemon, zest finely grated, then juiced, to get 1½ tbsp
6 tbsp vegan double cream – I exploit Oatly
1 tbsp dijon mustard
60g rocket
20g (5¼ tbsp) flat-leaf parsley, chopped
Set a big saucepan of salted water on to boil – I exploit one teaspoon of salt per litre of water.
In the meantime, put the oil in a big frying pan on a medium warmth and, when scorching, add the garlic and cook dinner for a minute, till sticky and pale golden.
Add the sliced spring onions, stir to combine, then add the peas and go away to cook dinner for 3 minutes. Stir within the broccoli, cook dinner for an additional three minutes, then cowl the pan and cook dinner for 2 to 3 minutes extra, till the broccoli is tender.
Add the lemon zest and juice, a teaspoon of salt, the cream and mustard. Go away the cream to simmer for a second, then take off the warmth.
Prepare dinner the gnocchi within the salted boiling water in response to the packet directions (ie, till they float to the floor). In the direction of the top of the cooking, use a mug to scoop up a number of the water.
Drain the gnocchi, stir them into the vegetable pan, then add a few tablespoons of the reserved cooking water and all of the rocket and parsley. Combine once more, then distribute between 4 plates. Drizzle a bit of extra oil over every portion and serve.