Gnocchi in Spring Sauce

This is a lightened-up gnocchi recipe ideal for spring. Try with a sprig of fresh mint.

Gnocchi in Spring Sauce
Serves 4
Contains: gluten, soya
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
  1. 2 large potatoes, we recommend the Lady Balfour variety
  2. 2 cups plain flour
  3. Salt and pepper to taste
  1. 2 cloves garlic, crushed
  2. 3 spring onions (1 for a garnish), finely chopped
  3. 2 handfuls fresh spinach, finely chopped
  4. 1 cup sweetcorn
  5. 1/2 cup peas
  6. 250 ml soya cream
  7. 100 ml water
  8. 1 vegetable stock cube
  9. Squeeze of fresh lemon
  10. Small handful fresh flat-leaf parsley
  11. Small handful fresh chives
  1. In a large frying pan, fry the crushed garlic and chopped spring onion. After a couple of minutes, add the sweetcorn, peas and spinach. When the spinach has wilted, stir in the soya cream, water, vegetable stock and lemon juice and simmer gently. Set aside until you are ready to cook the gnocchi.
  1. Peel and cut up the potatoes and add them to a large pan of water. Bring to the boil and then cook on a low heat until the potatoes are soft enough to mash. Drain the water before seasoning the potatoes and mashing them into a smooth consistency. Set aside to cool.
  2. Once the mashed potato is cool enough to handle, slowly mix in the flour. Depending on the type of potato you use, you may need to add more flour until the mixture can be easily shaped into gnocchi (small oval shapes that are about 1.5 cm long and 1 cm wide).
  3. When you have finished shaping all of the gnocchi, bring a large pan of water to the boil and add them. Cook for a couple of minutes, or until the gnocchi float to the surface. Drain and set aside while you heat some oil in a large frying pan or wok. Add the gnocchi and fry for about 5 minutes until they turn golden brown.
  4. Toss the gnocchi in the sauce and garnish with spring onion, parsley, chives, a generous dash of pepper and an extra drizzle of soya cream.

Photo credit: Martin Zaple Photography

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