Quick wild garlic gnocchi pan

Quick wild garlic gnocchi pan with gnocchi, fresh wild garlic, cherry tomatoes, pine nuts and hard cheese – an uncomplicated spring dish made in one frying pan.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 450 kcal per serving
• Protein: 14 g
• Fat: 18 g
• Carbs: 60 g

Ingredients

• 200 g gnocchi (chilled)
• 50 g wild garlic
• 100 g cherry tomatoes
• 1 tbsp pine nuts
• 1 tbsp vegetarian hard cheese (Parmesan-style)

Method

You’ll need: frying pan · chopping board · knife

1. Toast the pine nuts in a large dry frying pan until golden brown. Then take them out and set aside for a moment.
2. Add a little olive oil or a small splash of water to the pan. Fry the gnocchi over a medium to high heat until lightly browned on the outside.
3. Halve the cherry tomatoes, add them to the gnocchi and cook briefly until they soften and release some juice.
4. Wash the wild garlic, cut it into thin strips and fold it in only at the very end. Let it wilt just briefly so it keeps its flavour and colour.
5. Take the pan straight off the heat and toss everything together loosely.
6. Arrange on plates and sprinkle with the pine nuts and hard cheese.

Good to know

When it needs to be quick but should still taste of proper cooking, this pan is just right. Savoury, fresh and on the table in a few minutes.

Swaps

Pine nuts → walnuts (contain omega-3 fatty acids; tree nuts) | Gnocchi → wholegrain gnocchi (add fibre) | Olive oil → ghee (heat-stable for frying)

Allergens

Contains gluten (gnocchi) and milk (hard cheese), plus pine nuts. Mild enough for children. In pregnancy, wash the wild garlic thoroughly; only forage it yourself if you're certain of the identification. Contains: gluten.