I’ve never tried Gnocchi before, so I thought I’d use one of the recipes from my favourite cookbook 101 Veggie Dishes to make a gnocchi meal for the very first time. It’s actually really nice! On my first bite I loved it, but I thought it was so nice because of the lemon and squash; turns out gnocchi itself is really lovely and fluffy and just gorgeous – especially mixed in with all this lemon buttery goodness.
I’m going round to my friend’s house in about 20 minutes to watch Elf (aka. best Christmas film ever made) so I wanted a meal of blog-worthy tastiness that didn’t take up much time, and I could munch down in about 20 minutes flat, and I definitely achieved that with this dish. It was so quick (I’m having it again tomorrow as a super-quick revision meal) and so yummy I could have cried. I’m not usually used to such sophisticated flavours, but considering it was so easy, I’m really impressed with the taste!
200g of fresh Gnocchi – make sure you get a vegan brand
200g of butternut squash, diced
A little oil, to fry
Half a teaspoon of sugar
Finely grated zest, and juice of half a lemon
40g of vegan margarine
A sprinkling of dried rosemary
- Cook the gnocchi according to the pack instructions (mine only took 2 minutes in boiling water). Meanwhile, heat the oil in a pan and fry the squash for 5 minutes until tender. Sprinkle in the sugar and lemon zest and fry for a further minute until slightly caramelised.
- Melt in the butter, then stir in the rosemary and lemon juice. Drain the gnocchi and add it to the pan, stirring well so it gets coated in the margarine and lemon. Spoon into a bowl and enjoy.