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

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 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: 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