Luke Mangan brings us his pan-fried gnocchi with summer vegetables. Full of flavour and seasonal produce, this dish is a must-try.
Cook time10 mins10 minutes
Prep time15 mins15 minutes
1 tsp Dijon mustard
1 tsp balsamic vinegar
1/4 cup (60ml) extra virgin olive oil
2 tbs verjuice or white wine
2 bunches baby asparagus, woody ends trimmed, halved, or 1 bunch asparagus, woody ends trimmed, cut into 3cm pieces
2 medium green zucchini, cut into 2cm pieces
1 tbs olive oil
500g pkt Coles Kitchen Potato Gnocchi
125g can corn kernels, rinsed, drained
2 tsp thyme or lemon thyme leaves
1/2 cup (60g) finely grated parmesan
Small basil leaves, to serve
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Place the mustard and balsamic vinegar in a small bowl and whisk to combine. Gradually whisk in the extra virgin olive oil until combined. Gradually whisk in the verjuice or wine until combined. Season.
Cook the asparagus and zucchini in a medium saucepan of boiling water for 2 mins or until just tender. Refresh under cold water. Drain well.
Heat the olive oil in a large frying pan over medium-high heat. Add the gnocchi and cook, tossing, for 3-4 mins or until golden. Add the butter, corn, thyme and asparagus mixture. Cook, tossing, for 2-3 mins or until heated through. Remove from heat. Add the parmesan and mustard mixture and gently toss to combine.
Serve gnocchi mixture sprinkled with basil leaves.