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Black pepper horopito gnocchi

Name: Black pepper horopito gnocchi
Cook time: 15 min
Yield: 2
Cuisine: Southern Europe

with sage pesto and toasted macadamias

Ready in around 15 mins

RECIPE FACT:

In times before refrigeration, sage was used as a natural preservative for meat. It was often added to sausages and other cured meats to help prevent spoilage.

Nutritional Info:

Energy: 2,611kJ (624kcal)
Protein: 24g
Carbohydate: 56g
Sugars: 8g
Fat, total:32g
Saturated:11g
Sodium:1,386mg
Contains:Cashews, Gluten, Macadamias, Milk, Sulphites, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Slice the mushrooms into 1 cm slices. Slice the silverbeet into ½ cm strips, discarding the stalks.
2. TO COOK THE VEGETABLES:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms and silverbeet, season with salt and cook for 2-3 mins. Add the gnocchi and cook for 2-3 mins, turning occasionally to lightly brown.
3. TO FINISH THE GNOCCHI:
Turn the heat to medium, add the black pepper and horopito sauce and peas then cook for a further 1-2 mins until warmed through.
TO SERVE:
Spoon the black pepper and horopito gnocchi into bowls and top with a handful of mesclun. Dollop with sage pesto and sprinkle over toasted macadamias.