Spring Vegetable Gnocchi Recipe with a Creamy Lemon Sauce



This is such a quick and easy gnocchi recipe. It's packed full of flavours and is made with a light and zingy sauce - perfect for when you don't  want to cook something too heavy. The recipe uses lots of those delicious spring vegetables that are in season, such as asparagus and spinach. The fluffy potato gnocchi is coated with the fresh vegetable sauce, and topped with a crispy parmesan breadcrumb crust, meaning that everything you need for the meal is encompassed in one dish.

The whole meal can be ready in under 20 minutes - which you won't believe when you see and taste the results! Enjoy making and eating this Gnocchi Recipe

Serves 2

Preparation time: 5 minutes

Cooking time: 12 minutes

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Ingredients for Gnocchi Recipe:

  • 400g Fresh Potato Gnocchi
  • 1 Small Leek
  • 75g (or 1/2 cup) Frozen Peas (preferably petit pois)
  • 70g (or 1/2 cup) Frozen Edamame Beans (sometimes called Soya Beans)
  • 125g Asparagus (or 1 cup) (aim for the fine stalked variety if possible to reduce cooking time)
  • 4 Generous Tablespoons Half Fat Crème Fraiche
  • 1 Lemon
  • 60g (or 1/4 cup) Baby Spinach Leaves (pre-washed if possible)
  • 10g (or 1 Tablespoon) Breadcrumbs (either fresh or pre-made dried, make sure you choose the natural version)
  • 15g (or 2 Tablespoons) Parmesan cheese (grated)
  • 1 Tablespoon Olive Oil
  • Pinch of Salt

Equipment needed:

  • Sauté pan
  • Large saucepan
  • Slotted spoon
  • Gratin dish (Suitable for use in an oven / grill)
  • Lemon zester
  • Grater 
  • Chopping board and sharp knife

Method:

  1. Pre heat grill to hot (200 o C/ 400 o F / Gas Mark 6)
  2. Warm the sauté pan on a medium heat and add olive oil
  3. Discard the outer layers of the leek and chop the inside into thin slices
  4. Zest the lemon, and place to one side
  5. Chop the asparagus tips into pieces approximately 3cm long. Discard the woody end section
  6. Stir fry the leek, frozen peas, frozen edamame beans and asparagus. Add a splash of hot water so that the vegetables steam fry. Cook for approx. 5 minutes or until the vegetables are tender but still have bite
  7. Meanwhile, bring a large saucepan of salted water to the boil. Add the Gnocchi to the boiling water. As each piece cooks it will bubble up and rise to the surface. Remove the cooked Gnocchi with the slotted spoon, (as each piece is cooked) and add it to the sauté pan of vegetables
  8. Add the half fat crème fraiche and the lemon zest to the sauté pan and stir until the sauce is lightly bubbling.
  9. Add the spinach, and stir through until the spinach is just wilted
  10. Pour into an ovenproof gratin dish
  11. Sprinkle evenly the breadcrumbs over the Gnocchi and grate the parmesan cheese over the top of the dish.
  12. Place under a hot grill and leave for 6-7 minutes. Keep an eye on it so that it doesn't burn - you want it to be a golden colour on top
  13. Remove from Grill and serve immediately. Delicious served with a crisp green salad