Recipe

Crispy Gnocchi, Creamy Mustard and Greens

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Crispy Gnocchi, Creamy Mustard and Greens

Greens and mustard, what more is in store, well crispy bacon, salty parmesan, creamy sweet sauce, tenderstem broccoli, edamame and peas in this hearty sweet potato gnocchi dinner.




Ingredients to serve 2

  • 100g x Diced Bacon
  • 100g x Peas
  • 2 x Courgettes - large diced or chunked
  • 100g x Tenderstem Broccoli
  • 300g x Sweet Potato Gnocchi
  • 15g x Parmesan
  • 5g x Mint - chopped to serve
  • 50g x DD Aromatic Base
  • 15g x Dijon Mustard
  • 10ml x Honey
  • ½ sachet x Chicken Stock
  • 150ml x Cream
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 200g x Diced Bacon
  • 200g x Peas
  • 4 x Courgettes - large diced or chunked
  • 200g x Tenderstem Broccoli
  • 600g x Sweet Potato Gnocchi
  • 30g x Parmesan
  • 10g x Mint - chopped to serve
  • 100g x DD Aromatic Base
  • 30g x Dijon Mustard
  • 20ml x Honey
  • 1 sachet x Chicken Stock
  • 300ml x Cream
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C. Bring a large saucepan of salted water to the boil for use later.

Washing Instruction

Wash your hands, baby marrow and tenderstem broccoli well. Rinse your mint thoroughly and drain on paper towel.

Gino's Tip

This might sound simple but it's critical that you wait until your oven is preheated - you'll know this once its indicator lights goes off - in this way the oven will be at temperature to cook correctly and in the outlined time.

Step 1 - Roasted Sweet Potato Gnocchi

Toss your sweet potato gnocchi in a large mixing bowl along with olive oil, salt and pepper. Scatter onto an oven tray, sprinkling your diced bacon over the top and once your oven is hot, add your gnocchi and bacon and cook for 10-12 minutes until lightly browned, crisp and tender.

Step 2 - Sweet Mustard Greens and Mustard Sauce

Heat a large frying pan over medium-high heat and once your pan is hot, add a drizzling of olive oil and sear and cook your diced/chunked baby marrow for 4-5 minutes. When your water in your large saucepan has come to boil, cook your tenderstem broccoli for 5-6 minutes, remove with tongs or a slotted spoon into a large mixing bowl. Then cook your peas in your boiling salted water for 1-2 minutes and transfer to your large mixing bowl. Heat a large casserole pan over medium-high heat, add your DailyDish Aromatic Base and cook for 3-4 minutes before adding your mustard, chicken stock, cream and honey. Bring your sauce to heat, adding milk if your sauce is becoming too thick. Taste and season with salt and pepper if need be.

To Serve

Divide your roasted sweet potato gnocchi amongst your servings, top with your greens, mustard sauce, parmesan and chopped mint.