Speedy Gnocchi Alfredo

Nutrition per serve

Ingredients

• 1pcs zucchini
• 50g parmesan
• 20g slivered almonds
• 10g Tuscan seasoning
• 250ml cream
• 400g gnocchi
• 50g rocket leaves
• 10ml olive oil
• 10ml white or red wine vinegar
• 3ml dijon mustard
• 3ml sugar

Method

1. Step 1 — Prep ingredients
   Bring a large saucepan of salted water to the boil for the gnocchi. Peel the zucchini into ribbons using a vegetable peeler. Finely grate the parmesan. Put half the almonds* in a cold medium deep frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan.
2. Step 2 — Simmer cream sauce
   Heat 1 tsp olive oil in the same pan over medium heat. Cook half the Tuscan seasoning*, stirring, for 1 min or until fragrant. Add three-quarters of the cream* and bring to a simmer (see Kitchen 101). Reduce the heat to medium-low and cook, stirring, for 5 mins or until slightly reduced. Stir in three-quarters of the parmesan until melted. Remove the pan from the heat.
3. Step 3 — Cook gnocchi
   Meanwhile, add the gnocchi to the pan of boiling water (make sure the water is at a rapid boil). Stir to separate the gnocchi, then return to the boil and cook for 2 mins. Add half the zucchini to the pan and cook for a further 1 min. Drain, then return to the pan.
4. Step 4 — Make salad
   Put 1 tsp olive oil, 2 tsp white wine vinegar, ½ tsp dijon mustard and ½ tsp sugar in a large bowl, season with salt and pepper and whisk to combine. Add the rocket and remaining zucchini and toss to coat. Scatter the almonds over the salad.
5. Step 5 — Serve up
   Add the cream sauce to the gnocchi and zucchini, then gently toss to combine. Taste, then season with salt and pepper. Divide the gnocchi among bowls and scatter over the remaining parmesan. Serve with the rocket salad and enjoy!
6. Step 6 — Kitchen 101
   Don't let the cream sauce come to the boil or it may curdle and burn. Instead, gently simmer over medium-low heat and stir it often.

Allergens

Sulfit, Milch, Almond, Gluten, Wheat