Frying the gnocchi rather than boiling gives it a lovely crunchy texture. Serving the gnocchi on top of the sauce helps to keep it nice and crispy.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Cal/Serv:
365
Ingredients
500g
pack fresh gnocchi
500g
asparagus, woody ends discarded, roughly chopped
100g
baby spinach
170g
pack garlic and herb soft cheese
Finely grated zest and juice of 1 lemon (keep separate)
You will also need
3Tbsp.
sunflower or vegetable oil
Directions
Step 1Heat the oil in a large pan over a medium-high heat and fry the gnocchi for 5min, tossing occasionally, until beginning to crisp. Add the chopped asparagus and fry for a further 5min, until everything is turning golden and just tender. Stir through the spinach, a handful at a time, until just wilted.
Step 2Meanwhile, in a small pan over a medium heat, melt the soft cheese with 50ml water. Add half the lemon zest, all the juice and some seasoning.
Step 3Divide the sauce between four shallow bowls and top with the gnocchi mixture. Serve immediately, sprinkled with remaining lemon zest and black pepper.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
