Pan roasted gnocchi with peas, broccoli and corn
Easy winter dinner, tomato-free, nut free and healthy.
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Ingredients
to cook the gnocci
For the vegetables roasting
to garnish
Instructions
To cook the gnocci
  1. In a large pot bring the water to a boil.
  2. Add the gnocchi to it and allow it to cook
  3. The gnocchi floats up when it is cooked, collect them and drain out the excess water. Set aside, keep covered, till ready to roast
to prepare the roast
  1. Clean the broccoli florets, Wash the peas and corn and set aside
  2. Heat the olive oil in a pan.
  3. Add the crushed garlic clove and roast gently.
  4. Add the cooked gnocchi and roast on medium heat
  5. As the cooked gnocchi turns golden on one side add h peas, corn and broccoli and allow it to roast slowly further.
  6. Season with salt
  7. Stir around occasionally allowing the vegetables to rost on a gentle heat.
  8. Once the vegetables are cooked and look roasted add the crushed basil and black pepper.
  9. Roast further for about 5 minutes. Add the pinenuts and chervil and toss the roasted veggies.
  10. Serve warm.
Recipe Notes

This recipe over a campfire

This recipe is perfectly adaptable to suit a camping trip. Packaged gnocchi is perfect for camping.  this Remove the frozen peas and corn from the recipe and replace with carrots and broccoli and roast over the campfire in a skillet. continue with the same seasonings.  It makes a perfect meal to share.