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Pan Fried Gnocchi with Heirloom Spring Vegetables

Want to try a different way of preparing Gnocci? Then try Sami Dawson's unique take on this delicious dish on Come Dine With Me Australia


  • 200g fresh, broad beans, skins removed

  • Handful of baby heirloom spring vegetables – radishes, carrots

  • 2 bunches asparagus, trimmed

  • 600g good-quality gnocchi

  • 2 1/2 tbsp. olive oil, plus extra to drizzle

  • 12 cherry tomatoes, halved

  • 150g mild creamy cheese, chopped

  • Mixed herbs, to serve


  • 1.

    Blanch the vegetables in boiling, salted water for 2 minutes, then drain and refresh. Cook gnocchi in boiling, salted water according to packet instructions, then drain and toss in 2 tsp. oil.

  • 2.

    Heat remaining 2 tbsp. oil in a large frypan over medium-high heat. In batches, add gnocchi and cook, turning, for 3-4 minutes until golden and crisp. Remove from pan and keep warm. Add tomato to the pan and season. Cook for 1-2 minutes until starting to soften, then add vegetables and warm through.

  • 3.

    Return gnocchi to pan and toss to combine. Add cheese and remove from heat. Serve with herbs.

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