Green Creamy Lemony Gnocchi
with Chives and Spinach
Our Green Creamy Lemony Gnocchi is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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 unit(s)
Echalion Shallot
2 unit(s)
Garlic Clove
1 unit(s)
Courgette
(May contain Celery)
1 bunch(es)
Chives
½ unit(s)
Lemon
500 grams
Gnocchi
100 grams
Baby Spinach
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt.
Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre.
Finely chop the chives (use scissors if easier). Zest and halve the lemon (see ingredients for amount).
When your pan of water is boiling, add the gnocchi and simmer until they float to the top, 2-3 mins.
Drain well in a colander. Drizzle with oil and stir through to stop them sticking together, then set aside - you'll fry them later.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
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 and piping hot, 1-2 mins.
Once cooked, transfer the green to a large bowl and cover with foil to keep warm.
Put your (now empty) saucepan back on medium heat with a drizzle of oil.
Once hot, add the shallot and cook, stirring occasionally, until softened, 4-5 mins.
Add the veg stock paste and water for the sauce (see pantry for amount). Stir to combine, then lower the heat and simmer until reduced by half, 3-4 mins.
Meanwhile, heat a drizzle of oil in the (now empty) frying pan on high heat.
Once hot, add the cooked 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 and heat through until piping hot. Season with pepper, then stir through half the chives and half the hard Italian style cheese.
Once the gnocchi are golden, add them to the sauce along with half the greens. Add a splash of water if it's a little thick.
Add the lemon zest and a squeeze of lemon juice, then gently stir together. Taste and add more lemon juice, salt and pepper if needed.
Serve your creamy gnocchi in bowls topped with the remaining greens.
Finish with a sprinkle of the remaining chives and cheese.
Enjoy!
