Lemony Green Veg Gnocchi

Brighten up dinnertime with a plateful of vibrant green vegetables and crisp gnocchi. You'll toss them in a simple lemon-butter sauce, and finish with cheese and pepper to serve. Bellissimo!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a kettle Chop the Tenderstem broccoli in half Chop the green beans in half Slice the sugar snap peas in half lengthways

Step 2

Add the gnocchi, chopped broccoli and green beans to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat Cook for 3 min or until the gnocchi begins to rise to the top of the pot Once done, drain everything

Step 3

Meanwhile, trim, then chop the spring onions finely

Step 4

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat Once hot, add the drained gnocchi, broccoli and green beans with the sugar snaps and chopped spring onion and cook for 4-5 min or until beginning to crisp Tip: Don't stir too often as this will prevent the gnocchi from crisping!

Step 5

Meanwhile, peel half the Italian hard cheese with a peeler until you end up with a pile of cheese shavings Grate the remaining cheese finely

Step 6

Once the gnocchi has crisped, add 20g [40g] butter to the pan with the juice of 1/2 [1] lemon Season with a generous pinch of salt and pepper and give everything a good mix up until the butter has melted – this is your lemony green veg gnocchi

Step 7

Cut the remaining lemon into wedges Serve the lemony green veg gnocchi topped with the grated cheese and cheese shavings Garnish with a lemon wedge and season with a grind of black pepper Enjoy!