Chelsea’s Spring Vegetable Gnocchi
Ingredients
- 1 brown onion, diced
- 1 garlic clove, minced
- Half a bag of frozen peas
- 1L chicken stock
- 1 bunch asparagus, cut into quarters
- Half a bunch mint, sliced
- 2 carrots, grated
- 1 red capsicum, diced
- 100g snow peas, cleaned and cut into thirds
- 1 small packet baby spinach
- 1 packet gnocchi
- Parmesan for serving
- ½ punnet cherry tomatoes flash roasted with oil and a touch of salt
Method
- Sautee the onion and garlic until brown. Add peas and cook slightly before adding stock to cover the vegetables. Bring to the boil then puree.
- Take the pot off the heat and add spinach, asparagus, mint, more peas and snow peas into the puree mix. Stir until spinach is wilted.
- In a separate pot, heat some oil and cook the carrots and capsicum until just tender.
- In a third pot, cook gnocchi and leave aside to cool.
- Add all ingredients to the gnocchi and mix well.
- Serve topped with your roasted cherry tomatoes and parmesan on the side.