What are the main ingredients in Green Goddess Gnocchi?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

What is the nutritional information of Green Goddess Gnocchi?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Green Goddess Gnocchi?

BOIL THE GNOCCHI: Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, pop in the gnocchi and cook for 2-3 minutes until they begin to float and are heated through. Drain on completion. FINAL TOUCHES: Once the sauce has reduced, stir in the peas and edamame beans and heat through for about a minute. Gently toss the fried gnocchi through the sauce until reheated and coated. Season to taste and remove the pan from the heat. Toss a drizzle of oil through the rinsed green leaves and season to taste. GREEN GODDESS SAUCE: Return the pan to a medium-high heat and add drizzle of oil or another knob of butter if necessary. When hot, fry the grated garlic for about a minute until fragrant, shifting constantly. Stir in the white wine and simmer for a minute until the liquid has reduced by half. Mix in the cream, the basil pesto, and some lemon juice and zest to taste. Once combined, allow to simmer for 4-5 minutes until slightly reduced and thickened. NOW, GET IT CRISPY!: Place a pan over a medium-high heat with a generous knob of butter. When beginning 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. BOWLS OF DIVINE GOODNESS: Scoop up a generous helping of the rich green goddess gnocchi. Cover in the grated hard cheese and garnish with any remaining lemon zest to taste. Serve with the dressed green leaves on the side. Bellissimo!

What should be prepared from my kitchen to make Green Goddess Gnocchi?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

Green Goddess Gnocchi

Name: Green Goddess Gnocchi
Prep time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter

Emerald green and fit for a queen! Scrumptious spinach gnocchi, crisped in butter and steeped in a decadent sauce of pesto, garlic, lemon zest, cream, and edamame beans. Finished with grated hard cheese and fresh green leaves.

Green Goddess Gnocchi

with edamame beans, Italian-style hard cheese & basil pesto

Hands on Time: 10 - 20 minutes

Overall Time: 20 - 35 minutes

Download the Recipe for 2

Ingredients:

Edamame Beans
Fresh Cream
Garlic Cloves
Grated Italian-style Hard Cheese
Green Leaves
Lemon
Peas
Pesto Princess Basil Pesto
Spinach Gnocchi
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter

Serves 1

BOIL THE GNOCCHI
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, pop in the gnocchi and cook for 2-3 minutes until they begin to float and are heated through. Drain on completion.
NOW, GET IT CRISPY!
Place a pan over a medium-high heat with a generous knob of butter. When beginning 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 and add drizzle of oil or another knob of butter if necessary. When hot, fry the grated garlic for about a minute until fragrant, shifting constantly. Stir in the white wine and simmer for a minute until the liquid has reduced by half. Mix in the cream, the basil pesto, and some lemon juice and zest to taste. Once combined, allow to simmer for 3-4 minutes until slightly reduced and thickened.
FINAL TOUCHES
Once the sauce has reduced, stir in the peas and edamame beans and heat through for about a minute. Gently toss the fried gnocchi through the sauce until reheated and coated. Season to taste and remove the pan from the heat. Toss a drizzle of oil through the rinsed green leaves and season to taste.
A BOWL OF DIVINE GOODNESS
Scoop up a generous helping of the rich green goddess gnocchi. Cover in the grated hard cheese and garnish with any remaining lemon zest to taste. Serve with the dressed green leaves on the side. Bellissimo!

Spinach Gnocchi - 175g
Garlic Cloves - 2
White Wine - 30ml
Fresh Cream - 100ml
Pesto Princess Basil Pesto - 15ml
Lemon - 1
Peas - 40g
Edamame Beans - 50g
Green Leaves - 20g
Grated Italian-Style Hard Cheese - 30ml

Download the Recipe

Serves 2

BOIL THE GNOCCHI
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, pop in the gnocchi and cook for 2-3 minutes until they begin to float and are heated through. Drain on completion.
NOW, GET IT CRISPY!
Place a pan over a medium-high heat with a generous knob of butter. When beginning 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 and add drizzle of oil or another knob of butter if necessary. When hot, fry the grated garlic for about a minute until fragrant, shifting constantly. Stir in the white wine and simmer for a minute until the liquid has reduced by half. Mix in the cream, the basil pesto, and some lemon juice and zest to taste. Once combined, allow to simmer for 4-5 minutes until slightly reduced and thickened.
FINAL TOUCHES
Once the sauce has reduced, stir in the peas and edamame beans and heat through for about a minute. Gently toss the fried gnocchi through the sauce until reheated and coated. Season to taste and remove the pan from the heat. Toss a drizzle of oil through the rinsed green leaves and season to taste.
BOWLS OF DIVINE GOODNESS
Scoop up a generous helping of the rich green goddess gnocchi. Cover in the grated hard cheese and garnish with any remaining lemon zest to taste. Serve with the dressed green leaves on the side. Bellissimo!

Spinach Gnocchi - 350g
Garlic Cloves - 4
White Wine - 60ml
Fresh Cream - 200ml
Pesto Princess Basil Pesto - 30ml
Lemon - 1
Peas - 80g
Edamame Beans - 100g
Green Leaves - 40g
Grated Italian-Style Hard Cheese - 60ml

Download the Recipe

Serves 3

BOIL THE GNOCCHI
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, pop in the gnocchi and cook for 2-3 minutes until they begin to float and are heated through. Drain on completion.
NOW, GET IT CRISPY!
Place a pan over a medium-high heat with a generous knob of butter. When beginning 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 and add drizzle of oil or another knob of butter if necessary. When hot, fry the grated garlic for about a minute until fragrant, shifting constantly. Stir in the white wine and simmer for a minute until the liquid has reduced by half. Mix in the cream, the basil pesto, and some lemon juice and zest to taste. Once combined, allow to simmer for 4-5 minutes until slightly reduced and thickened.
FINAL TOUCHES
Once the sauce has reduced, stir in the peas and edamame beans and heat through for about a minute. Gently toss the fried gnocchi through the sauce until reheated and coated. Season to taste and remove the pan from the heat. Toss a drizzle of oil through the rinsed green leaves and season to taste.
BOWLS OF DIVINE GOODNESS
Scoop up a generous helping of the rich green goddess gnocchi. Cover in the grated hard cheese and garnish with any remaining lemon zest to taste. Serve with the dressed green leaves on the side. Bellissimo!

Spinach Gnocchi - 350g
Garlic Cloves - 4
White Wine - 60ml
Fresh Cream - 200ml
Pesto Princess Basil Pesto - 30ml
Lemon - 1
Peas - 80g
Edamame Beans - 100g
Green Leaves - 40g
Grated Italian-Style Hard Cheese - 60ml

Download the Recipe

Serves 4

BOIL THE GNOCCHI
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, pop in the gnocchi and cook for 2-3 minutes until they begin to float and are heated through. Drain on completion.
NOW, GET IT CRISPY!
Place a large pan over a medium-high heat with a generous knob of butter. When beginning 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, adding more butter in between batches. Remove from the pan on completion.
GREEN GODDESS SAUCE
Return the pan to a medium-high heat and add drizzle of oil or another knob of butter if necessary. When hot, fry the grated garlic for about a minute until fragrant, shifting constantly. Stir in the white wine and simmer for 1-2 minutes until the liquid has reduced by half. Mix in the cream, the basil pesto, and some lemon juice and zest to taste. Once combined, allow to simmer for 5-6 minutes until slightly reduced and thickened.
FINAL TOUCHES
Once the sauce has reduced, stir in the peas and edamame beans and heat through for about a minute. Gently toss the fried gnocchi through the sauce until reheated and coated. Season to taste and remove the pan from the heat. Toss a drizzle of oil through the rinsed green leaves and season to taste.
BOWLS OF DIVINE GOODNESS
Scoop up a generous helping of the rich green goddess gnocchi. Cover in the grated hard cheese and garnish with any remaining lemon zest to taste. Serve with the dressed green leaves on the side. Bellissimo!