Recipe / Grand Italian
Serves: 4
320g jar marinated goat’s feta, drained & oil set aside
3 bunches asparagus, trimmed & cut into 5cm pieces
1 cup frozen baby peas, rinsed & covered with boiling water
2–3 cloves garlic, crushed
500g Grand Italian Pumpkin Gnocchi Zest
1 lemon
10g chives cut into
1½cm pieces, plus extra to serve
2 tbsp dill, roughly chopped, plus extra to serve Salt & freshly ground black pepper, to taste
1. Heat 3 tbsp of the reserved oil in a large non-stick frying pan. Add the asparagus and sauté for 2–3 mins.
2. Drain the peas then add to the pan with the garlic and sauté a further 2–3 mins.
3. Meanwhile, cook the gnocchi according to the packet instructions then drain well.
4. Add the gnocchi to the pan with the lemon zest and herbs and allow to heat through thoroughly. Season to taste.
5. Gently toss through the crumbled goat’s feta and spoon into serving bowls. Garnish with extra chives and dill and serve immediately.
Grand Italian is proud and passionate about authenticity and tradition and has been making pasta for Australians for more than 30 years. Grand Italian’s delicious range of gnocchi is carefully crafted by following the most traditional recipes for a gnocchi that tastes just like homemade.
This story is from the Issue #40, 2022 edition of Eat Well.
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This story is from the Issue #40, 2022 edition of Eat Well.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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