Scrumptious spinach gnocchi, resplendent in a sauce of basil pesto, garlic, lemon zest, cream, and charred broccoli. Finished with Italian-style hard cheese and fresh rocket. Emerald green and fit for a queen!
GREEN GODDESS GNOCCHI
GREEN GODDESS GNOCCHI
with charred broccoli & a zesty cream and basil pesto sauce
Hands on Time: 35 - 45 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Broccoli Florets
- Fresh Cream
- Garlic Clove
- Grated Italian-style Hard Cheese
- Green Leaves
- Lemon
- Pesto Princess Basil Pesto
- Spinach Gnocchi
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Butter
- Water
CHARRED BROCCOLI BITS
Boil a full kettle. Place a large pan (that has a lid) over a medium heat with a drizzle of oil. When hot, fry the broccoli pieces for 5-6 minutes until lightly charred. Add a splash of water and a generous squeeze of lemon juice. Cover with the lid and simmer for 2-3 minutes until cooked through but still al dente. Remove from the pan on completion, season to taste, and set aside.
BOIL THE GNOCCHI
Place a pot for the gnocchi over a high heat and fill with boiling water. Add a pinch of salt and bring back up to the boil. Once boiling, pop in the gnocchi and cook for 2-3 minutes until they begin to float and are heated through. Drain on completion and toss through some oil to prevent sticking.
CRISP THE GNOCCHI
Return the pan to a high heat with a knob of butter. When it begins to foam, fry the gnocchi in a single layer for 2-4 minutes until starting to brown and crisp. Remove from the pan on completion.
GREEN GODDESS SAUCE
Return the pan to a medium-high heat with another drizzle of oil or knob of butter, if needed. When hot, fry the grated garlic for about a minute until fragrant. Stir in the white wine and simmer for a minute until absorbed. Add the cream, lemon zest to taste, and basil pesto. Mix to combine and allow to simmer for 2-3 minutes until slightly reduced. Pop in the charred broccoli and heat through for about a minute. Finally, gently toss the fried gnocchi through the sauce until warmed and coated. On completion, season to taste and remove the pan from the heat.
DRESS THE LEAVES
Toss a drizzle of oil through the rinsed green leaves and season to taste.
BOWL OF GOODNESS
Scoop up a generous bowl of the green goddess gnocchi. Pile on the grated Italian-style hard cheese and top with the fresh green leaves. Bellissimo!
Broccoli Florets - 150g
Lemon - 1
Spinach Gnocchi - 175g
Garlic Clove - 2
White Wine - 30ml
Fresh Cream - 100ml
Pesto Princess Basil Pesto - 15ml
Green Leaves - 20g
Grated Italian-style Hard Cheese - 30ml
CHARRED BROCCOLI BITS
Boil a full kettle. Place a large pan (that has a lid) over a medium heat with a drizzle of oil. When hot, fry the broccoli pieces for 6-7 minutes until lightly charred. Add a splash of water and a generous squeeze of lemon juice. Cover with the lid and simmer for 2-3 minutes until cooked through but still al dente. Remove from the pan on completion, season to taste, and set aside.
BOIL THE GNOCCHI
Place a pot for the gnocchi over a high heat and fill with boiling water. Add a pinch of salt and bring back up to the boil. Once boiling, pop in the gnocchi and cook for 2-3 minutes until they begin to float and are heated through. Drain on completion and toss through some oil to prevent sticking.
CRISP THE GNOCCHI
Return the pan to a high heat with a knob of butter. When it begins to foam, fry the gnocchi in a single layer for 2-4 minutes until starting to brown and crisp. Do this step in batches for the crispiest results. Remove from the pan on completion.
GREEN GODDESS SAUCE
Return the pan to a medium-high heat with another drizzle of oil or knob of butter, if needed. When hot, fry the grated garlic for about a minute until fragrant. Stir in the white wine and simmer for a minute until absorbed. Add the cream, lemon zest to taste, and basil pesto. Mix to combine and allow to simmer for 3-4 minutes until slightly reduced. Pop in the charred broccoli and heat through for about a minute. Finally, gently toss the fried gnocchi through the sauce until warmed and coated. On completion, season to taste and remove the pan from the heat.
DRESS THE LEAVES
Toss a drizzle of oil through the rinsed green leaves and season to taste.
BOWLS OF GOODNESS
Scoop up a generous bowl of the green goddess gnocchi. Pile on the grated Italian-style hard cheese and top with the fresh green leaves. Bellissimo!
Broccoli Florets - 300g
Lemon - 1
Spinach Gnocchi - 350g
Garlic Clove - 4
White Wine - 60ml
Fresh Cream - 200ml
Pesto Princess Basil Pesto - 30ml
Green Leaves - 40g
Grated Italian-style Hard Cheese - 60ml
CHARRED BROCCOLI BITS
Boil a full kettle. Place a large pan (that has a lid) over a medium heat with a drizzle of oil. When hot, fry the broccoli pieces for 6-7 minutes until lightly charred. Add a splash of water and a generous squeeze of lemon juice. Cover with the lid and simmer for 2-3 minutes until cooked through but still al dente. Remove from the pan on completion, season to taste, and set aside.
BOIL THE GNOCCHI
Place a pot for the gnocchi over a high heat and fill with boiling water. Add a pinch of salt and bring back up to the boil. Once boiling, pop in the gnocchi and cook for 2-3 minutes until they begin to float and are heated through. Drain on completion and toss through some oil to prevent sticking.
CRISP THE GNOCCHI
Return the pan to a high heat with a knob of butter. When it begins to foam, fry the gnocchi in a single layer for 2-4 minutes until starting to brown and crisp. Do this step in batches for the crispiest results. Remove from the pan on completion.
GREEN GODDESS SAUCE
Return the pan to a medium-high heat with another drizzle of oil or knob of butter, if needed. When hot, fry the grated garlic for about a minute until fragrant. Stir in the white wine and simmer for a minute until absorbed. Add the cream, lemon zest to taste, and basil pesto. Mix to combine and allow to simmer for 3-4 minutes until slightly reduced. Pop in the charred broccoli and heat through for about a minute. Finally, gently toss the fried gnocchi through the sauce until warmed and coated. On completion, season to taste and remove the pan from the heat.
DRESS THE LEAVES
Toss a drizzle of oil through the rinsed green leaves and season to taste.
BOWLS OF GOODNESS
Scoop up a generous bowl of the green goddess gnocchi. Pile on the grated Italian-style hard cheese and top with the fresh green leaves. Bellissimo!
Broccoli Florets - 300g
Lemon - 1
Spinach Gnocchi - 350g
Garlic Clove - 4
White Wine - 60ml
Fresh Cream - 200ml
Pesto Princess Basil Pesto - 30ml
Green Leaves - 40g
Grated Italian-style Hard Cheese - 60ml
CHARRED BROCCOLI BITS
Boil a full kettle. Place a large pan (that has a lid) over a medium heat with a drizzle of oil. When hot, fry the broccoli pieces for 7-8 minutes until lightly charred. Add a splash of water and a generous squeeze of lemon juice. Cover with the lid and simmer for 2-3 minutes until cooked through but still al dente. Remove from the pan on completion, season to taste, and set aside. You may need to do this step in batches.
BOIL THE GNOCCHI
Place a pot for the gnocchi over a high heat and fill with boiling water. Add a pinch of salt and bring back up to the boil. Once boiling, pop in the gnocchi and cook for 2-3 minutes until they begin to float and are heated through. Drain on completion and toss through some oil to prevent sticking.
CRISP THE GNOCCHI
Return the pan to a high heat with a knob of butter. When it begins to foam, fry the gnocchi in a single layer for 2-4 minutes until starting to brown and crisp. Do this step in batches for the crispiest results. Remove from the pan on completion.
GREEN GODDESS SAUCE
Return the pan to a medium-high heat with another drizzle of oil or knob of butter, if needed. When hot, fry the grated garlic for about a minute until fragrant. Stir in the white wine and simmer for a minute until absorbed. Add the cream, lemon zest to taste, and basil pesto. Mix to combine and allow to simmer for 4-5 minutes until slightly reduced. Pop in the charred broccoli and heat through for about a minute. Finally, gently toss the fried gnocchi through the sauce until warmed and coated. On completion, season to taste and remove the pan from the heat.
DRESS THE LEAVES
Toss a drizzle of oil through the rinsed green leaves and season to taste.
BOWLS OF GOODNESS
Scoop up a generous bowl of the green goddess gnocchi. Pile on the grated Italian-style hard cheese and top with the fresh green leaves. Bellissimo!
Broccoli Florets - 600g
Lemon - 2
Spinach Gnocchi - 700g
Garlic Clove - 8
White Wine - 120ml
Fresh Cream - 400ml
Pesto Princess Basil Pesto - 60ml
Green Leaves - 80g
Grated Italian-style Hard Cheese - 120ml
Woolies Products in this dish
