Crispy Gnocchi with Greens & Feta

• 800 ggnocchi, 2 packs
• 3 tbspolive oil
• 4cloves garlic, finely sliced
• 1 tspchilli flakes
• 200 gTenderstem broccoli, trimmed and thick stems split lengthways
• 100 gbaby spinach
• 150 gvegetarian-labelled feta, crumbled
• 30 mllemon juice
• 20 gfresh basil, torn
• 30 gvegetarian Italian-style hard cheese, finely grated
• Fine salt, to taste
• Finely grated lemon zest (2 g)
• Black pepper, to taste

Method

1. 1Use gnocchi suitable for pan-frying straight from the pack. Heat 1 tbsp olive oil in a large heavy frying pan over medium-high heat and add half the gnocchi in a single layer.
2. 2Cook undisturbed for 2–3 minutes, then turn and cook for another 3–4 minutes until golden and hot through. Lift onto a plate and repeat with another 1 tbsp oil and the remaining gnocchi.
3. 3Add the remaining 1 tbsp oil to the same pan. Fry the Tenderstem for 2 minutes, then add 2 tbsp water, cover and cook for 3–4 minutes until the stems are tender. Uncover and let the water evaporate.
4. 4Drop the heat to medium. Add the sliced garlic and chilli flakes and cook for just 30 seconds, until fragrant and pale gold.
5. 5Add the spinach and toss for a minute until wilted and glossy. Stir in the lemon zest and the lemon juice and let it sizzle for a few seconds; the acid lifts the garlic and chilli and ties the greens to the crust on the gnocchi.
6. 6Return the crispy gnocchi to the pan and fold everything through gently, so the crust stays intact. Taste; this dish lives or dies on proper salt, and the feta isn't enough on its own.
7. 7Tip into a warm serving dish. Scatter the crumbled feta and vegetarian hard cheese over the top, shower with the torn basil, and serve straight away while the gnocchi are still crisp.

Per serving

kcal

575

protein

18.5g

fibre

5.2g

carbs

71.8g

fat

22.4g