Crispy Gnocchi with Feta, Courgettes, Asparagus and Herbs

Ingredients

• 4.5 tbsp Olive oil (Approximately; plus a little more to coat the gnocchi, as directed)
• 500 g Fresh gnocchi
• 1 tbsp Butter (Kerrygold brand mentioned)
• 0.25 White onion (Of 1 large onion; diced)
• 1 Courgette (Large; finely chopped)
• 1 tsp Salt
• 250 g Asparagus (Chopped)
• 1 tbsp Lemon zest
• 2 tbsp Lemon juice
• 1 Basil (Small handful, roughly chopped; plus extra fresh, chopped basil to serve)
• 0.25 tsp Black pepper
• 3.5 tbsp Basil pesto (3–4 tbsp; Belazu brand mentioned; serve with pesto puddles)
• 40 g Feta cheese (Crumble to serve)

Steps

1. 1

   Preheat the oven to 180°C (360°F).

2. 2

   Pour approximately 4–5 tablespoons of olive oil into a large baking dish. Add the fresh gnocchi, drizzle a little more oil over the top, and mix until every piece is coated.

3. 3

   Bake for 20 minutes, taking the dish out halfway through to move the gnocchi around. Bake until golden and crispy on the outside while still soft in the middle.

4. 4

   Set a frying pan over medium-high heat. Add the butter, diced onion, chopped courgette and salt.

5. 5

   Cook for about 1–2 minutes, until the vegetables are starting to soften.

6. 6

   Add the chopped asparagus, lemon zest, lemon juice, roughly chopped basil and black pepper.

7. 7

   Continue cooking for about 4–5 minutes, until the vegetables have softened but still have a bite.

8. 8

   Add the crispy gnocchi to the pan and mix it with the vegetables.

9. 9

   Serve topped with crumbled feta, fresh chopped basil and puddles of basil pesto.

Notes

The description gives olive oil as approximately 4–5 tbsp, then also directs adding a little more to coat the gnocchi; the extra amount is unspecified. It calls for extra fresh chopped basil and pesto at serving without specifying separate additional quantities. The recipe does not state a serving yield; four servings is estimated.

Nutrition per serving

• main
• vegetarian
• summer
• baked
• one-pan finish
• crispy
• lemon
• pasta