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Pan-fried gnocchi with peas, broad beans and Gorgonzola

Name: Pan-fried gnocchi with peas, broad beans and Gorgonzola
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 100g fresh, podded or frozen peas; 200g fresh, podded or frozen broad beans, skins removed; 2 bunches asparagus, trimmed; 600g good-quality gnocchi; 2 1/2 tablespoons olive oil, plus extra to drizzle; 12 cherry tomatoes, halved; 150g Gorgonzola dolce or other mild creamy blue cheese, chopped; Mixed herbs, to serve

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10m

25m

Pan-fried gnocchi with peas, broad beans and gorgonzola

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This recipe for golden fried gnocchi and vegetables is great as a side or light meal.

100g fresh, podded or frozen peas
200g fresh, podded or frozen broad beans, skins removed
2 bunches asparagus, trimmed
600g good-quality gnocchi
2 1/2 tablespoons olive oil, plus extra to drizzle
12 cherry tomatoes, halved
150g Gorgonzola dolce or other mild creamy blue cheese, chopped
Mixed herbs, to serve

Method

1.

Blanch the vegetables in boiling, salted water for 2 minutes, then drain and refresh. Cook gnocchi in boiling, salted water according to packet instructions, then drain and toss in 2 teaspoons oil.
2.

Heat remaining 2 tablespoons oil in a large frypan over medium-high heat. In batches, add gnocchi and cook, turning, for 3-4 minutes until golden and crisp. Remove from pan and keep warm. Add tomato to the pan and season. Cook for 1-2 minutes until starting to soften, then add vegetables and warm through. Return gnocchi to pan and toss to combine. Add cheese and remove from heat. Serve topped with herbs.

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