Zucchini & Lemon Summer Gnocchi! 🍋☀️ Summery, fresh, seasonal but still creamy and comforting, this dish is so easy you won't believe how good this is! If you want to challenge yourself then go and make your own gnocchi, but if you don't then no worries, it will still be pretty amazing. Here are the ingredients list 👇 Makes 4 portions 500g of potato gnocchi 60g unsalted butter 3 zucchini 10g of fresh basil - plus extra for garnish 1 lemon 50g Grana Padano cheese - plus extra for serving Salt &

Ricotta Gnocchi with Spring Vegetables

Making gnocchi from scratch can seem a little intimidating, but it’s actually not that complicated. Simply mix puréed, seasoned vegetables with enough flour to form a soft dough, roll the dough into snakes and cut into bites. Then boil the bites until they rise to the surface and you are ready to sauté, roast or simmer them in sauce. This parsnip variety is ridiculously delicious. Give it Christmassy vibes with sprouts, sage and hazelnuts. // INGREDIENTS (serves 4) For the gnocchi: • 500g parsni

This week's recipe is a lovely soft gnocchi coated in a creamy, gently spiced, wild garlic pesto sauce and scattered with crispy sausage. Recipe makes 2 servings. Ingredients: The Scottish Bee Company Wild Garlic Pesto 600g Maris Piper Potatoes (even size) ‘00’ Flour 2 Sausages Lemon Double Cream Chilli Flakes Oil Butter Pecorino (or Parmesan) Method: 1. Preheat the oven to 200˚C. 2. Prick the potatoes with a fork all over, rub with a little oil, then roast for 50 minutes. 3. Remove the potatoes

Best Bites: Tomato pesto with gnocchi