Pumpkin Gnocchi with Asparagus, Peas & Goat’s Cheese

Pumpkin Gnocchi with Asparagus, Peas & Goat’s Cheese

By: The WellBeing Team

Ingredients

• 320g jar marinated goat’s feta, drained & oil set aside
• 3 bunches asparagus, trimmed & cut into 5cm pieces
• 1 cup frozen baby peas, rinsed & covered with boiling water
• 2–3 cloves garlic, crushed
• 500g Grand Italian Pumpkin Gnocchi
• Zest 1 lemon
• 10g chives cut into 1½cm pieces, plus extra to serve
• 2 tbsp dill, roughly chopped, plus extra to serve
• Salt & freshly ground black pepper, to taste

Method

• Heat 3 tbsp of the reserved oil in a large non-stick frying pan. Add the asparagus and sauté for 2–3 mins.
• Drain the peas then add to the pan with the garlic and sauté a further 2–3 mins.
• Meanwhile, cook the gnocchi according to the packet instructions then drain well.
• Add the gnocchi to the pan with the lemon zest and herbs and allow to heat through thoroughly. Season to taste.
• Gently toss through the crumbled goat’s feta and spoon into serving bowls. Garnish with extra chives and dill and serve immediately.