Pan Fried Lemon Mustard Gnocchi
Create this delicious vegetarian gnocchi dish in just 15 minutes. Garden-fresh greens and toasted pine nuts mingle with a blend of sour cream, lemon myrtle mustard, and Parmesan for a tasty midweek meal.
Servings: 4
Difficulty: Easy
Preparation: 10 mins
Cooking: 10 mins
Gluten-free option available
Ingredients
1/3 cup sour cream
1 tablespoon lemon myrtle mustard
Zest of 1 lemon
1 bunch broccolini, each cut into 3 pieces
500g gnocchi (1 packet)
1 tablespoon olive oil
1 tablespoon butter
1 minced garlic clove
100g green beans, chopped in half
1 tablespoon toasted pine nuts
1/3 cup grated Parmesan
Fresh basil (for serving)
Lemon wedges (for serving)
Instructions
In a small bowl, combine sour cream, mustard, and half of the lemon zest. Set aside.
Bring a large pot of salted water to a boil. Add the broccolini and green beans, cooking for 3 minutes. Then, use a slotted spoon to transfer them to a bowl.
Add the gnocchi to the boiling water and cook until they float to the surface, about 1-2 minutes. Keep a close eye on them. Drain the gnocchi.
In a large non-stick frying pan, heat the olive oil and butter. Once hot, add the minced garlic and toss in the gnocchi. Sauté for 3-4 minutes until the gnocchi turn crispy in spots.
Add the broccolini and green beans back to the pan, tossing everything together.
Reduce the heat and stir in the sour cream mixture.
Garnish with toasted pine nuts, grated Parmesan, and the remaining lemon zest. Season to taste and serve immediately.
Hints & Tips
Make gluten free - To make this dish gluten-free, use gluten-free gnocchi. Simply Wize is a recommended brand.
Easy swaps/ add ins - Experiment with different veggies. Spinach is a great addition or substitution.
If you prefer a saucier dish, double the amount of sour cream, mustard, and lemon zest mixture.
Serving suggestion - Enjoy it as a vegetarian meal or pair it with your favorite protein, such as grilled chicken or sausages.
Portion size - This recipe serves 4, or 2 with leftovers, and can be easily doubled.
Storage - Store leftovers in the fridge for up to 3 days; it's not suitable for freezing.
