Green Creamy Lemony Gnocchi
with Toasted Pine Nuts
This HelloFresh recipe of Green Creamy Lemony Gnocchi is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day?
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Echalion Shallot
2
Garlic Clove
1
Courgette
(May contain Celery)
1
Chives
½
Lemon
500
Gnocchi
(Contains Cereals containing gluten May contain Egg, Milk)
15
Pine Nuts
100
Baby Spinach
10
Vegetable Stock Paste
(Contains Celery)
150
Creme Fraiche
(Contains Milk)
25
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp of salt. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Trim the courgette. Use a vegetable peeler to peel long ribbons from all sides of the length of the courgette. Stop when you get to the spongy centre. Finely chop the chives (use scissors if you like). Zest and halve the lemon (see ingredients for amount).
Add the gnocchi to the boiling water and simmer until they float to the top, 2-3 mins. Drain well in a colander then pop back into the pan. Drizzle with oil and stir through to stop them sticking together. Then set aside - we'll fry them later on. Meanwhile, heat a large frying pan on medium heat (no oil). Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer them to a bowl then set aside.
Pop your frying pan back on medium-high heat and add a drizzle of oil. Once hot, add the courgette and season with salt and pepper. Cook until softened, 2-3 mins, then stir in the garlic and cook for 1 min more. Add the spinach a handful at a time and cook until wilted, 1-2 mins. Pop the cooked greens in a mixing bowl and cover with some foil to keep warm.
Put your frying pan back on medium heat with a splash of oil and add the shallot. Cook until softened, stirring occasionally, 4-5 mins, then add the stock paste and water (see ingredients list for amount). Stir to dissolve the stock, then lower the heat and simmer until reduced by half, 3-4 mins.
Meanwhile, heat a drizzle of oil in another large frying pan on high heat. Once hot, add the gnocchi and stir fry until golden, 6-8 mins. TIP: Cook in batches if necessary. Once your sauce has reduced, stir in the creme fraiche, heat through until piping hot, then season with pepper. Stir through half the chives and half the grated hard Italian style cheese. Add the gnocchi to your sauce along with half the greens and gently stir everything together. Add the lemon zest and a squeeze of lemon juice.
If the sauce needs loosening up, just add a splash of water. Taste your sauce and add more lemon juice, salt and pepper if needed. Serve the creamy gnocchi in bowls topped with the remaining greens. Finish with a sprinkle of pine nuts and the remaining chives and cheese. Enjoy!
