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Potato gnocchi with harlequin vegetables, lemon zest and chilli

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Servings: 1 serve
Course: Main Course, Sauces
Ingredients Method

Ingredients
  

  • 1 portion of cooked potato gnocchi
  • 50 g butter
  • 10 ml olive oil
  • 1 tsp minced chilli
  • 1 tsp minced garlic
  • ½ cup frozen peas
  • ½ cup frozen corn niblets
  • ¼ small capsicum deseeded, cut into 4mm dice
  • 1 tomato firm, ripe, peeled, deseeded, 4mm dice
  • 1 tsp lemon zest
  • seasoning
  • basil leaves or parsley leaves

Method
 

  1. Assemble ingredients
  2. Melt butter in your frypan and heat till the butter is foaming
  3. Add the Olive oil
  4. Place the gnocchi in the frypan
  5. Turn them occasionally until they are golden brown. Avoid scorching
  6. When the gnocchi is ready, take out and leave on the side
  7. Adjust the heat lower and add the garlic and chilli to the pan
  8. Gently sweat for 1 minute
  9. Add the peas, corn and capsicum, to the pan
  10. Sauté for 3 – 4 minutes
  11. Add the gnocchi, lemon zest and tomato
  12. Gently stir for 1 minute
  13. Add parsley
  14. Check seasoning
  15. Serve with grated parmesan cheese