PAN-FRIED GNOCCHI & GREENS

SERVES 4 PREP 15 MINS COOK 15 MINS

• 2 tbsp olive oil

• 500g packet fresh potato gnocchi

• ¾ cup vegetable or chicken stock

• 40g butter

• 1 small head broccoli, small florets

• 1 bunch asparagus, trimmed and sliced in half, lengthways

• 100g snow peas, sliced diagonally

• ½ cup light thickened cream

• ¼ cup basil pesto

• 50g feta, crumbled

• ¼ cup basil leaves

• 2 tbsp toasted pine nuts

1 In a large frying pan, heat oil on high. Fry gnocchi 1-2 mins until lightly coloured. Set aside. 2 In another large frying pan, add stock and bring to boil. Reduce heat to medium and simmer 3-4 mins until liquid has reduced by half. Add butter and vegetables to pan and saute 1-2 mins until just tender. 3 Stir in cream and pesto. You will have a loose sauce – this is the right consistency. 4 Add gnocchi to the vegetables and pesto cream sauce and toss to coat everything in the sauce. Sprinkle with feta, basil leaves and pine nuts.