serves
4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 500 g gluten-free gnocchi
- Olive oil, for drizzling
- 2 bunches asparagus, trimmed, cut into 5 cm lengths
- 300 g sugar snap peas, trimmed
- 300 ml thickened cream
- ½ cup (130 g) basil pesto
- Salt and black pepper
- Finely grated parmesan cheese, basil sprigs, to serve (optional)
Instructions
- Bring a large saucepan of water to the boil. Add the gnocchi and cook according to the package instructions, then drain.
- Meanwhile, heat a drizzle of olive oil in a large frying pan over medium-high heat. Once the oil is hot, add the asparagus and sugar snap peas. Cook for 2 minutes, until tender and lightly charred, then pour in the cream. Bring to the boil and stir as it thickens, then add the pesto to the pan with a generous pinch of salt and pepper. Reduce the heat to low.
- Add the gnocchi to the creamy pesto vegetables and toss lightly to combine. Remove from the heat.
- Divide the spring greens gnocchi with creamy pesto between bowls and sprinkle with parmesan cheese. Garnish with basil sprigs (if using) and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
