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Green Creamy Lemony Gnocchi

Green Creamy Lemony Gnocchi

with Toasted Pine Nuts

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This HelloFresh recipe of Green Creamy Lemony Gnocchi is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day?

Tags:Veggie
Allergens:GlutenCeleryMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

1 unit(s)

Courgette

1 bunch(es)

Chives

½ unit(s)

Lemon

500 grams

Gnocchi

(ContainsGluten)

15 grams

Pine Nuts

100 grams

Baby Spinach

10 grams

Vegetable Stock Paste

(ContainsCelery)

150 grams

Creme Fraiche

(ContainsMilk)

25 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3032 kJ
Energy (kcal)725 kcal
Fat31.0 g
of which saturates13.0 g
Carbohydrate98 g
of which sugars10.0 g
Protein21 g
Salt2.85 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Saucepan
Grater
Knife
Cutting board
Garlic Press
Zester
Sieve
Large Pan
Colander
Large Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of water to the boil with 1/2 tsp of salt. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Trim the courgette. Use a vegetable peeler to peel long ribbons from all sides of the length of the courgette. Stop when you get to the spongy centre. Finely chop the chives (use scissors if you like). Zest and halve the lemon (see ingredients for amount).

2

Add the gnocchi to the boiling water and simmer until they float to the top, 2-3 mins. Drain well in a colander, pop back in the pan, drizzle with oil and stir through to stop them sticking together. Then set aside - we'll fry them later on. Meanwhile, heat a large frying pan on medium heat (no oil). Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Be careful, they can burn easily. Transfer them to a bowl, set aside.

3

Pop your frying pan back on medium-high heat and add a drizzle of oil. Once hot, add the courgette and season with salt and pepper. Cook until softened, 2-3 mins, then stir in the garlic and cook for 1 minute more. Add the spinach a handful at a time and cook until wilted, 1-2 mins. Pop the cooked greens in a mixing bowl and cover with some foil to keep warm.

4

Put your frying pan back on medium heat with a splash of oil and add the shallot. Cook until softened, stirring occasionally, 4-5 mins, then add the stock paste and water (see ingredients list for amount). Stir to dissolve the stock, then lower the heat and simmer until reduced by half, 3-4 mins.

5

Meanwhile, heat a drizzle of oil in another large frying pan on high heat. Once hot, add the gnocchi and stir fry until golden, 6-8 mins. TIP: Cook in batches if necessary. Once your sauce has reduced, stir in the creme fraiche, heat through until piping hot, then season with pepper. Stir through half the chives and half the grated hard Italian cheese. Add the gnocchi to your sauce along with half the greens and gently stir everything together. Add the lemon zest and a squeeze of lemon juice.

6

If the sauce needs loosening up, just add a splash of water. Taste your sauce and add more lemon juice, salt and pepper, if needed. Serve the creamy gnocchi in bowls with the remaining greens on top, a sprinkling of the remaining cheese, remaining chives and pine nuts. Enjoy!