Spring Green Vegetable Gnocchi
2 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Gnocchi
- 8 Asparagus spears (chopped into quarters)
- 150 g Frozen peas
- 1 Can of artichoke hearts (chopped)
- 1 Lemon ((juice and zest))
- 4 tablespoons 0% Crème fraîche (heaped)
- 2 tablespoons Wholegrain mustard
- 40 g Mature light cheddar
- 2 tablespoons Fresh mint (finely chopped)
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
Method
- Add 250 g Gnocchi, 8 Asparagus spears and 150 g Frozen peas to a pan of boiling water and simmer for 4-5 minutes.
- Drain and then return to the pan and add 1 Can of artichoke hearts, juice and zest of 1 Lemon, 4 tbsp 0% crème fraîche, 2 tbsp Wholegrain mustard, 40 g Mature light cheddar, 2 tbsp Fresh mint and 1 pinch Sea salt. Mix well and serve