Pan roasted gnocchi with peas, broccoli and corn
Easy winter dinner, tomato-free, nut free and healthy.
Ingredients
to cook the gnocci
- 1.5 litres drinking water
- 1 pack gnocchi ( about 250 grams)
For the vegetables roasting
- 2 tbsp olive oil
- 1 clove garlic crushed
- 1 medium broccoli florets seperated. ( Save the stem to use in aloo stem sabji recipe posted earlier)
- 1 cup frozen peas
- 1 cup frozen corn
- salt to taste
- 1/2 tsp crushed black pepper
- 1/2 tsp italian basil Dried and crushed
- 4-5 leaves oregano
to garnish
- 2 tsp pinenuts roasted
- 1/2 tsp chervil (Chopped small, optional)
Instructions
To cook the gnocci
- In a large pot bring the water to a boil.
- Add the gnocchi to it and allow it to cook
- 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
- Clean the broccoli florets, Wash the peas and corn and set aside
- Heat the olive oil in a pan.
- Add the crushed garlic clove and roast gently.
- Add the cooked gnocchi and roast on medium heat
- As the cooked gnocchi turns golden on one side add h peas, corn and broccoli and allow it to roast slowly further.
- Season with salt
- Stir around occasionally allowing the vegetables to rost on a gentle heat.
- Once the vegetables are cooked and look roasted add the crushed basil and black pepper.
- Roast further for about 5 minutes. Add the pinenuts and chervil and toss the roasted veggies.
- Serve warm.
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. Tried this recipe?Let us know how it was!