Instant Gnocchi

This is such a quick recipe (5-10 minutes) and can be easily adapted depending on what veg you fancy.

 

Makes 2-3 Servings 

Equipment needed: kettle, frying pan, chopping board, knife, sieve

Total Time: 10minutes

 

Ingredients: 

  1. 500g vegan gnocchi (most of the fresh gnocchi contain milk but many of the dried ones are vegan eg De Cecco, Asda, Il Pastaio. Found in supermarkets, health food shops and online).
  2. Oil for frying
  3. 150g (approx) mushroom, sliced
  4. 1 clove garlic (use pre-chopped if short of time)
  5. Large handful cherry tomatoes halved
  6. Handful frozen peas
  7. 5 tbsp red or green dairy-free pesto (see recipe description for suggestions)
  8. Large handful rocket
  9. Handful toasted pine nuts
  10. 2 tbsp vegan Parmesan (eg Angel Food or Violife Prosociano)
  11. Salt and pepper, to taste

 

Method: 

  • Boil the kettle ready for the gnocchi.
  • Lightly fry the mushrooms until soft and golden.
  • Add the garlic and fry for a further minute.
  • Add the cherry tomatoes and cook through for a couple more minutes.
  • Bring the gnocchi and the frozen peas to a boil and then simmer for a couple of minutes until the gnocchi bubble up to the surface.
  • Drain the gnocchi/peas and stir through the pesto.
  • Mix in the vegetables and top with rocket, pine nuts and vegan Parmesan.