Luke Mangan brings us his pan-fried gnocchi with summer vegetables. Full of flavour and seasonal produce, this dish is a must-try.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
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
10g butter
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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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Serve gnocchi mixture sprinkled with basil leaves.
