Baked Gnocchi With Peas And Broad Beans

Dive into this creamy, cheesy bake packed with pillowy soft gnocchi, vibrant peas, broad beans and asparagus, and plenty of punchy, aromatic herbs. A comforting vegetarian recipe that can be whipped up in under 30 minutes – what more could you want!

250g (8oz) gnocchi
75g (3oz) frozen peas
100g (3 1/2oz) frozen broad beans
1 x 125g pack asparagus tips, cut into 3cm (1in) pieces
200g (7oz) half-fat crème fraîche
Handful fresh basil, leaves chopped
Handful fresh mint, leaves chopped
1/2 lemon, zested and squeezed
1 mozzarella ball, drained and torn
1 tbsp vegetarian hard cheese or Parmesan, finely grated

Preheat the grill to high. Cook the gnocchi in a pan of boiling, salted water following the packet instructions. Drain with a slotted spoon; transfer to a baking dish. Reserve the cooking water.

Add the peas, beans and asparagus to the water. Bring to the boil and cook for 3 minutes, or until just tender. Drain and refresh under cold water.

Meanwhile, combine the crème fraîche, herbs, lemon zest and juice in a bowl; season.

Add the veg to the gnocchi, and then stir in the crème fraîche mixture. Scatter over the mozzarella and hard cheese. Grill for 3-4 minutes, until bubbling and golden. Serve immediately.

Recipe courtesy of Tesco 
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