Pan-fried Gnocchi With Peas, Asparagus And Gorgonzola

I posted this video before, but a loooong time ago. It’s one of my favorite vids ever. I still laugh every time I watch it.

I saw a picture of this recipe in a magazine and thought it looked so beautiful.

And I made the recipe and it was beautiful. And incredibly good.

I especially loved how the crisp gnocchi contrasted with the creamy gorgonzola and the sweet tomatoes.

Light and full of fresh ingredients, it’s a perfect dinner (or lunch) on a busy day.

Pan-fried Gnocchi With Peas, Asparagus And Gorgonzola

Ingredients:

100g frozen peas
2 bunches asparagus, trimmed
600g gnocchi
2 1/2 Tbs olive oil, plus extra to drizzle
12 grape tomatoes, halved
150g gorgonzola, chopped
Mixed herbs, to serve

Directions:

1. Blanch the vegetables in boiling, salted water for 2 minutes, then drain and refresh.

2. Cook gnocchi in boiling water according to packet instructions, then drain and toss in 2 teaspoons oil.

3. Heat remaining 2 tbs 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.

4. Add tomato to the pan and season. Cook for 1-2 minutes until starting to soften, then add vegetables and warm through.

5. Return gnocchi to pan and toss to combine. Add cheese and remove from heat. Serve topped with herbs.

Serves 4

Recipe from Taste.com.au