A simple green gnocchi packed with vegetables and finished with fresh lemon juice.
30 mins | serves 4 | freezer friendly
from the mother. community kitchen
1 × 200g tub cottage cheese
1 cup frozen peas
1 large handful baby spinach
1 brown onion, roughly diced
4 garlic cloves
½ cup chicken stock
500g packet gnocchi
1 lemon
Parmesan cheese, to serve
At Our Table
- Chilli flakes for adults bowls
- Chopped ham or shredded chicken
1. Bring a saucepan of water to the boil. Add the peas and cook for 2–3 minutes. Add the spinach for the last 30 seconds to wilt, then drain.
2. Meanwhile, heat a drizzle of olive oil in a frying pan. Cook the onion until soft, then add the garlic and cook for another minute until fragrant.
3. Pour in the chicken stock and bring to a gentle boil.Transfer the peas, spinach, onion mixture and cottage cheese to a blender. Blend until completely smooth.
4. Cook the gnocchi according to the packet instructions. Drain, then toss through the green sauce until well coated.
5. Finish with a generous squeeze of fresh lemon juice, cracked black pepper and plenty of grated Parmesan.
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