Ingredients

Method

  • Heat half the oil in a large, deep-frying pan over medium heat. Add gnocchi. Cook, turning occasionally for 10 minutes, or until golden. Remove to a plate.
  • Add remaining oil, onion, garlic and mushrooms to same hot pan. Cook, stirring for 8 minutes, or until soft. Add zucchini and cook for 2 minutes until soft. Add cream, stock cube, Dijon and water. Bring to the boil. Boil for 2 minutes.
  • Return gnocchi to pan. Cook for 2 – 3 minutes. Stir in spinach, rind and ¾ of the shaved Parmesan. Season with salt and pepper.
  • Serve gnocchi topped with remaining Shaved Parmesan alongside a mixed leaf salad.

Tips & Hints:

  • Sprinkle freshly grated nutmeg over gnocchi before serving.
  • Sliced asparagus or frozen peas can also be added when the gnocchi is returned to the pan.

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