Knock Your Socks Off Gnocchi

Prep

0-15 mins

Total

35 MIN

Servings

4 Servings

Knock Your Socks Off Gnocchi


Ingredients

  • 4 Tbsp

    Extra virgin olive oil or any cooking oil

  • 500

    g

    Gnocchi

  • 1

    tin

    Wattie's® Four Bean Mix in Springwater 400g

  • 5

    Button mushrooms, thinly sliced

  • 1

    60g Bag of fresh baby spinach or 100g Wattie's® Free Flow Spinach

  • 125

    g

    Fresh shaved parmesan for crisp and garnish, to taste

  • 1

    large

    Shallot, finely diced

  • 1/2

    cup

    Sliced sun-dried tomatoes plus 2 Tbsp of Oil from the jar

  • 1/3

    cup

    Vegetable or chicken stock

  • 1/3

    cup

    Cooking cream

  • 1 Tbsp

    Lemon juice

  • 1/4

    tsp

    Salt

  • -

    Freshly cracked pepper to taste

  • -

    Basil leaves, to garnish


Instructions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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