Gnocchi primavera
with creamy Parmesan sauce and parsley gremolata
Ready in around 15 mins
RECIPE FACT:
Gnocchi is served all over Italy with each region using different sauces.
Nutritional Info:
- Energy: 2809kj (672Kcal)
- Protein: 34g
- Carbohydrate: 48g
- sugars: 3g
- Fat, total: 40g
- saturated: 12g
- Sodium: 2447mg
- Contains: Gluten, Milk, Wheat
Serving Amount:
Serves 2 people
Cooking Instructions:
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1. TO PREPARE THE BROCCOLINI:
Trim the woody ends off the broccolini and cut into small bite sized pieces.
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2. TO COOK THE VEGETABLES AND GNOCCHI:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the broccolini to the pan, season with salt and cook for 1-2 mins. Add the gnocchi to the pan and cook for 2-3 mins, turning occasionally to lightly brown.
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3. TO FINISH THE GNOCCHI:
Turn the heat to medium, add the creamy Parmesan sauce and peas cook for a further 1-2 mins.
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TO SERVE:
Spoon gnocchi primavera into bowls. Top with a handful of rocket. Dollop with parsley gremolata and sprinkle over toasted sunflower seeds.
Ingredients In your box:
- 1 pack of gnocchi
- 1 pot of creamy Parmesan sauce
- 1 pot of parsley gremolata
- 1 sachet of toasted sunflower seeds
- 1 bag of broccolini
- 1 pot of peas
- 1 bag of rocket
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