Pan-Fried Gnocchi with Winter Greens
Clock Image
Total: 20 mins
A quick, indulgent winter dinner of golden potato gnocchi, fried till crispy on the outside with fluffy, soft centres. Bubbled in a rich soya cream sauce with seasonal sprout tops and a pinch of nutmeg for aromatic warmth.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
600 kcal
(per portion)
Ingredients you'll need
  • 1 leek
  • A head of sprout tops
  • 2 garlic cloves
  • 1 lemon
  • 400g gnocchi
  • 1 nutmeg
  • 20cl soya cream
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Deep frying pan or wok
Step by step this way
  • 1.

    Trim the roots and top 3cm off the leek. Halve it, rinse out any grit, then finely slice it. Finely slice the sprout top leaves and stalks, discarding any really dry ends. Peel and grate or crush the garlic. Finely grate the zest from the lemon.

  • 2.

    Place a deep frying pan or wok on a mediumhigh heat. Add ½ tbsp olive oil and the gnocchi. Fry for 4-5 mins, stirring often, till the gnocchi are browned all over. When the gnocchi have browned, scoop them out the pan and set aside on a plate or in a bowl.

  • 3.

    Add another ½ tbsp olive oil to the pan and add the leek. Season with a pinch of salt and pepper. Fry, stirring often, for 5-6 mins till the leek has softened, but isn't too browned.

  • 4.

    Add the sprout tops, garlic and lemon zest to the leek. Fry, stirring often, for 5-6 mins till the sprout tops have softened.

  • 5.

    Return the gnocchi to the pan. Grate in ¼ of the nutmeg. Pour in the soya cream. Cook, stirring, for 2 mins till the cream has warmed through.

  • 6.

    Squeeze in a little lemon juice. Taste and add a pinch more salt, pepper, nutmeg or lemon juice if you think it needs it. Spoon the gnocchi and creamed greens into 2 warm bowls and serve.

This recipe is from
See this week's box