A quick, easy and yummy garlic vegetable gnocchi recipe for you today that's packed with green veg.
I really don't have time to spend hours in the kitchen during the working week - we wouldn't eat til midnight! - so this meal is designed with minimal preparation and a lightning fast cooking time in mind.
Here's what to do to make this garlic vegetable gnocchi - feeds four.
Ingredients
- 2 medium carrots thinly sliced
- 2 medium courgette thinly sliced
- 1 bunch asparagus cut into 1cm pieces
- 4 cloves garlic finely chopped
- 2 tbsp olive oil
- 500 g (1.1 lb) gnocchi
- 50 g (1.8 oz) salted butter
- 50 g (1.8 oz) Parmesan or vegetarian hard cheese alternative grated
Equipment
Instructions
- Put the olive oil, carrots, courgette, asparagus and garlic into a large frying pan and fry over a medium heat for just a few minutes until beginning to soften, then turn the heat down to low
- Put the gnocchi into boiling, salted water and cook for 2 minutes
- Drain the gnocchi and stir into the veg with the butter and the black pepper
- When the butter has melted, it's ready - the veg should have a little bit of bite
- Serve your vegetable gnocchi and top with freshly grated cheese
Ta da! What do you think of this vegetable gnocchi?
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Garlic vegetable gnocchi
A quick, easy and yummy recipe for you today that’s packed with green veg.
Servings: 4 people
Calories: 459kcal
Ingredients
- 2 medium carrots thinly sliced
- 2 medium courgette thinly sliced
- 1 bunch asparagus cut into 1cm pieces
- 4 cloves garlic finely chopped
- 2 tbsp olive oil
- 500 g (1.1 lb) gnocchi
- 50 g (1.8 oz) salted butter
- 50 g (1.8 oz) Parmesan or vegetarian hard cheese alternative grated
Instructions
- Put the gnocchi into boiling, salted water and cook for 2 minutes.
- Put the olive oil, carrots, courgette, asparagus and garlic into a large frying pan and fry over a medium heat for just a few minutes until beginning to soften.
- Drain the gnocchi and stir into the veg with the butter and the black pepper.
- When the butter has melted, it’s ready – the veg should have a little bit of bite.
- Serve and top with freshly grated cheese.
Notes
If you have other leftover veg in the fridge, why not throw it in too? Spinach, courgettes and broccoli florets would all work brilliantly.
Nutrition
Calories: 459kcal | Carbohydrates: 56g | Protein: 13g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 35mg | Sodium: 745mg | Potassium: 604mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6550IU | Vitamin C: 26.6mg | Calcium: 234mg | Iron: 7.5mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish. Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can't wait to see your posts!
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Hayley @hayleyfromhome says
I made this over the weekend (twice) and it was delicious, so quick and easy to make and I usually have most of the ingredients in already. Thanks for sharing!
melancholic mummy says
You have so many lovely recipes on your blog I want to try! I made the quorn slow cooker macaroni last week and it was a hit with my family. Thank you!
wobblymouse says
sounds amazing yum yum yum