Gnoc­chi with ba­con & spring veg­eta­bles

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $4.20 500g store-bought potato

or pump­kin gnoc­chi 100g short-cut ba­con, chopped 2 gar­lic cloves, crushed ¼ cup fresh curry leaves 300g Brus­sels sprouts,

shred­ded 1 bunch as­para­gus,

trimmed, sliced 250g green beans, sliced Zest and juice of 1 le­mon ¼ cup chopped mint ¹⁄³ cup grated parme­san 1 Cook gnoc­chi in a large pan of boil­ing wa­ter, ac­cord­ing to packet in­struc­tions. Drain gnoc­chi and re­turn to pan. 2 Mean­while, heat 2 ta­ble­spoons of olive oil in a large non-stick fry­ing pan over medium heat. Cook ba­con for 2–3 min­utes. Add gar­lic and curry leaves; cook for 1–2 min­utes. 3 Add the sprouts and cook for minute. Add the as­para­gus and beans; cook for 1 minute. Stir through the le­mon zest and juice, mint and half of the parme­san. Sea­son gen­er­ously with cracked black pep­per. 4 Re­move from heat and add to gnoc­chi. Toss to com­bine. Di­vide be­tween four serv­ing bowls, and sprin­kle with re­main­ing parme­san and pep­per. Serve.

25 mins

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