- 1 courgette
- 100g French beans
- 1 corn on the cob
- 2 garlic cloves
- 400g gnocchi
- ½ x 20cl soya cream
- A handful of oregano, leaves only
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Deep frying pan or wok
- 1.
Trim the courgette, halve it lengthways and then slice it into half-moons, around 1cm thick. Trim the woody ends off the French beans and chop the beans into 1-2cm pieces. Pull the leaves and silks off the corn cob and slice a sliver off the base so it stands upright on your chopping board. Run your knife down the sides to slice off the kernels. Peel and crush or finely chop the garlic.
- 2.
Set a deep frying pan or wok on a high heat. Add ½ tbsp olive oil and the gnocchi. Fry, stirring often, for 4 mins till the gnocchi have browned a little. Lift out of the pan and set aside on a plate.
- 3.
Drizzle in another ½ tbsp olive oil and add the chopped veg to the pan. Season with salt and pepper and fry, stirring often, for 5 mins till the veg are tender and a little browned.
- 4.
Stir in the garlic. Cook, stirring, for 1 min till the pan smells aromatic. Turn the heat down to low.
- 5.
Tip the gnocchi back into the pan. Pour in half the carton of soya cream. Simmer, stirring often, for 2 mins to warm through. Tear in a handful of the oregano leaves and stir to mix. Taste and add a pinch more salt or pepper if you think it needs it.
- 6.
Divide the creamy gnocchi and veg between 2 warm plates. Garnish with the remaining oregano leaves to serve.
- Tip
Soya so good
You can add all the soya cream to this dish if you prefer (this will affect the nutritional information) or it will keep in the fridge for a couple of days. Try swirling it into your morning coffee or stirring into fried mushrooms for a creamy topping for your morning toast.