Garden greens Gnocchi

Hi everyone!

Here to bring you one of the easiest but the most satisfying Spring style Gnocchi that can be tweaked how you wish depending on your location, season and personal diet/food preferences. Make it for meal prep make it for a “ready in under 20 minutes” meal, make it for a speedy but kinda flashy luncheon with friends or to bring on a picnic when the suns out and the vibes are good.

I say “spring style” because it does use the Spring flavours and typically Spring ingredients but honestly, much of this produce can now be found year round (especially for my Aussie friends reading this). For my European readers, don’t feel like you may miss out because nowadays the quality of frozen foods has become something you can trust and rely on for year round goods.

If you do not have access to fresh swiss chard or kale, as I mentioned above, try to find these frozen (I know you can find frozen spinach and kale fairly easily in Germany and that’s saying something because it’s hard to find a lot of things here). If you can’t find these greens, or any other alternatives, feel free to switch to something you can find - broccoli, ice berg (very nice when wilted actually), broccolini, arugula, stinging nettle (this doesn’t sting when you fry it), asparagus or any other green vegetables.

For my veganers, simply omit the feta and you can add in a vegan feta or other vegan cheese. Otherwise, simply leave without the cheese because the garden greens have enough flavour and add enough power to this dish (in my eyes anyway). If you are not vegan or vegetarian, adding bacon into this dish is a true masterpiece. Fry it and crumple in your hands once cooled, mixing through out so you have this additional salt, crispy, crunchy element.

I used potato gnocchi in this recipe but if you want to make it gluten free, feel free to find a gluten free gnocchi at your local deli or health foods store so we are all happy chappies.

Anyway that’s all from me. I hope you enjoy this recipe as I most certainly did. Keep an eye out for the video on Instagram of this recipe and don’t forget to tag me in any Cecile Vadas recipes you create

Instagram handle; @cecilevadas

xxx

Cecile

Garden Greens Gnocchi

Ingredients

600 grams fresh potato gnocchi

1 tbsp olive oil

1 tbsp butter (vegan is good too)

1 small onion, diced

3 garlic cloves, diced

1 tsp fresh thyme

1/2 tsp sea salt

1 cup fresh peas, removed from the pods (frozen is fine too)

2 cups garden fresh kale

1 cup garden fresh Swiss chard

100 grams feta (optional)

1/4 cup mint leaves

Method

Boil the gnocchi according to the instructions on the back of the packet. Drain and rinse well (to take off the gluggy starch coating). Se aside.

In a large pan, heat the oil and butter. Add the onion, garlic and thyme and fry off for 1-2 minutes. Add the cooked gnocchi, peas and the salt. Cook for 4 minutes or until turning crispy, stir and crispy again on the other side.

Once the gnocchi has turned golden brown, or some parts are golden and crispy at least, add your other greens, turning in the buttery mixture. Turn off the heat and once wilted, plate on a large platter. Sprinkle with the mint and feta if you want a none vegan version.