Pan-frying gnocchi brings a whole extra dimension to these pillowy little dumplings. The golden, crispy exterior provides a beautiful contrast with today's creamy sauce.
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 conflict 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.
Gnocchi(ContainsCereals containing gluten)
Panko Breadcrumbs(ContainsCereals containing gluten)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Olive Oil for the dressing
Thinly slice the chestnut mushrooms. Remove the top and bottom from the courgette, halve lengthways and chop into 1cm cubes. Grate the garlic (or use a garlic press). Pick the sage leaves from their stalks and roughly chop (discard the stalks).
Put a glug of oil in a large frying pan over medium-high heat. Once hot, add the gnocchi to the pan and fry until golden brown and crispy, 8-10 minutes. Remove from the pan and set aside.
Meanwhile, combine the panko breadcrumbs, the olive oil and the hard Italian cheese for the crumb in a small bowl, then set aside. Zest and halve the lemon.
Add the mushrooms to your (now empty) frying pan and return it to medium-high heat. Add a glug of oil if the pan is dry. Cook, stirring occasionally, until golden brown, about 5 mins. Next, add the courgette and cook for 4-5 mins. Add the sage and garlic and cook until fragrant, another 1-2 mins.
Preheat your grill to high. Return the gnocchi to the pan and remove it from the heat. Add the crème fraîche, a pinch of lemon zest and the water (amount specified in the ingredient list). Season with salt and black pepper, add a squeeze of lemon juice and stir to combine.
Transfer the gnocchi and sauce to an ovenproof dish. Sprinkle over the crumb mixture and finish with a good grind of black pepper. Grill until golden brown on top, 2-3 mins. Put the rocket in a large bowl. Drizzle over the olive oil (amount specified in the ingredient list), add a squeeze of lemon juice, season with salt and pepper and toss well