A fast and tasty weekday meal, that you could probably serve at a summer dinner party as well. Cooking the gnocchi two ways gives the dish more texture and crunch. Serve with a big salad if extra hungry.
TIP: Leave some for seconds as it is very moreish, but the gnocchi is more filling than you imagine. Best enjoyed with a cool glass of vino!
Serving suggestion: Top with roasted chickpeas and spring onion for an extra twist (second image). Chickpeas are so easy to roast: drain and rinse a can of chickpeas in cold water, pour onto a clean tea towel and dry off as much of the moisture as possible, pour into a bowl, add a splash of olive oil and a half a teaspoon of each of the following: cayenne pepper, oregano, celery salt and garlic granules (this is my favourite mix, but you can experiment with any flavours you like really), and mix well, pour onto a baking sheet and roast for 20 minutes at about 220, and then leave for 5 minutes or so to cool.
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