Cuisine Fusion, International, One pot, Spring, Vegan, Vegetarian, Winter
Servings 4people
Ingredients
to cook the gnocci
1.5litresdrinking water
1packgnocchi( about 250 grams)
For the vegetables roasting
2tbspolive oil
1clovegarliccrushed
1mediumbroccoliflorets seperated. ( Save the stem to use in aloo stem sabji recipe posted earlier)
1cupfrozen peas
1cupfrozen corn
salt to taste
1/2tspcrushed black pepper
1/2tspitalian basilDried and crushed
4-5leavesoregano
to garnish
2tsppinenutsroasted
1/2tspchervil(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.