Knock Your Socks Off Gnocchi

Heat 2 Tbsp of oil in a large nonstick fry pan over medium-high heat. Add gnocchi directly from the packet and cook for 4-5 minutes or until plump and golden, then transfer to a large bowl. Add 2 Tbsp of oil, beans, mushrooms and spinach into the fry pan, and cook for 3 minutes until wilted, then transfer to the large bowl with the pan-fried gnocchi.

For the parmesan crisp, spread a thin layer of shaved parmesan in a 5cm disc on a baking tray lined with baking paper, and bake in a preheated oven at 180°C (fan forced) for 6 minutes or until lightly golden. Let it cool and reserve for garnish.

On medium heat, add 2 Tbsp of reserved sundried tomato oil to the fry pan, add shallots and sun-dried tomatoes and cook for 2 minutes. Increase heat to high and add stock, and simmer until the liquid is mostly evaporated.

Reduce heat to medium and stir in cream, lemon juice, and salt. Return gnocchi mixture to the pan and stir to evenly coat with the sauce. Serve topped with cracked pepper, shaved parmesan, basil and prepared parmesan crisp. Enjoy! 

Tips: vegetables can be adapted with what is available in your fridge, seasonality of produce or personal preference. Perhaps try it out with roasted pumpkin, zucchini, eggplants, asparagus or broccolini, and topped with feta or bocconcini!

Recipe by Melinda Kouch