Garlic vegetable gnocchi (recipe)

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
• 2 medium courgette
• Bunch of asparagus
• 4 cloves of garlic
• 2 tbsp olive oil
• 500g (1.1 lbs) gnocchi
• 50g (1.8 oz) salted butter
• 50g (1.8 oz) parmesan cheese (or a similar veggie alternative)

Instructions

1. Chop the top 10cm or so of the asparagus into 1cm pieces
2. Peel the carrots, then slice very thinly – I used a cheese slice
3. Slice the courgette very thinly
4. Crush or finely chop the garlic
5. 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
6. Put the gnocchi into boiling, salted water and cook for 2 minutes
7. Drain the gnocchi and stir into the veg with the butter and the black pepper
8. When the butter has melted, it’s ready – the veg should have a little bit of bite
9. 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

Servings: 4 people

Author: Emily Leary

A quick, easy and yummy recipe for you today that’s packed with green veg.

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Metric - Ounces

Ingredients

• 2 medium carrots
• 2 medium courgette
• 1 bunch asparagus
• 4 cloves garlic
• 2 tbsp olive oil
• 500 g gnocchi
• 50 g salted butter
• 50 g parmesan cheese or a similar veggie alternative

Instructions

• Chop the top 10cm or so of the asparagus into 1cm pieces
• Peel the carrots, then slice very thinly – I used a cheese slice
• Slice the courgette very thinly
• Crush or finely chop the garlic
• 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 and top with freshly grated cheese

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.

Course: Potato-based mains

Keywords: garlic, gnocchi, vegetables

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If you enjoyed this vegetable gnocchi, why not try this sweet potato version next?