So my diet is on hold for various reasons – my unexpected secondment to New York, my working late every night at the moment, and a distinct lack of interest in point counting being the main ones. We’re heading up to Scotland next week to spend some quality time with the Bury clan and I’m going to fully immerse myself in the wonderful food and drink options that will no doubt be waiting. And then I’ll behave myself on my return. But I have lost half a stone, and Paul has lost over a stone on the 5:2 diet. I’m very proud!
One of the many great things about the wonderful hot weather we’re getting, is that our appetites seem to decline! So much so that I felt comfortable I could bust out a vegetarian lunch for Paul… This was a bold move, but one that seemed to pay off. I didn’t even get a sarcastic ‘It was nice, but would’ve been better with bacon’! The recipe was Pan-Fried Gnocchi with Peas, Broad Beans and Gorgonzola which was in the June 2013 issue of Delicious Magazine.
This recipe was really easy and great for a summer lunch. There are three things I’d note with the recipe. First is the absolute need to faff around and skin the broad beans. I used frozen, but I still made sure they were skinned and this recipe would really suffer if you were lazy and didn’t bother! The second is that frying the gnocchi in something like a Le Creuset is a thankless task – you need to go non-stick here. And the third is that it states it serves 6 as a starter. I thought, then, that I should do two thirds of the recipe for a healthy portioned lunch for two. It was still a LOT of food. I’d say if you did the full whack below it’d serve 4 for a main nicely.
KB rating 8/10. PR rating 8/10
Pan-Fried Gnocchi with Peas, Broad Beans and Gorgonzola (serves 6 as a starter – see above re: portion size)
- 100g peas (I used frozen)
- 2 small bunches of asparagus tips
- 300g good quality gnocchi
- 2.5 tbsp olive oil, plus extra to drizzle
- 12 cherry tomatoes, halved
- 200g broad beans, skins removed (I used frozen here too)
- 150g gorgonzola dolce, or other mild blue cheese, torn, to serve
- Small bunch of parsley, basil, mint or chervil to serve
- Small bunch of baby radishes (I used regular, thinly sliced)
Blanch the peas and asparagus tips in boiling water for 2 minutes, then drain, refresh in cold running water and set aside.
Cook the gnocchi according to packet instructions, then train and toss in half a tablespoon of the oil. Set aside.
Heat the remaining oil in a large frying pan over a medium-high heat. Fry the gnocchi in batches, turning often, for 3-4 minutes until turning golden. Transfer to an ovenproof dish and keep warm in a low oven.
Add the tomatoes to the pan and season, then cook for 1-2 minutes until just starting to soften. Add the blanched veg and beans to warm through. Return the gnocchi to the pan, then toss to combine.
Serve topped with the blue cheese, a scattering of the fresh herbs and a drizzle of olive oil.