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: 3,041kJ (727kcal)
- Protein: 30g
- Carbohydate: 53g
- Sugars: 6g
- Fat, total:41g
- Saturated:14g
- Sodium:1,453mg
- Contains:Gluten, Milk, Wheat
Serving Amount:
Serves 2 people
Cooking Instructions:
1. TO PREPARE THE SWEET STEM BROCCOLI:
Trim the woody ends off the sweet stem broccoli and cut into small bite-sized pieces.
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 sweet stem broccoli, season with salt and cook for 1-2 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 Parmesan cream sauce and peas and cook for a further 1-2 mins.
TO SERVE:
Spoon the gnocchi primavera into bowls and 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 pack of rocket
- 1 pot of parmesan cream sauce
- 1 pot of parsley gremolata
- 1 pot of peas
- 1 sachet of sunflower seeds
- 1 pack of sweet stem broccoli
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