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This garden-inspired gnocchi is packed with garden-fresh greens, herbs and salty feta cheese. It's the perfect vegetarian dinner!
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Details
Recipe
- 1 1/ 2 pounds potato gnocchi
- 1 tablespoon olive oil
- 1 tablespoon butter (or vegan butter)
- 1 onion, diced
- 3 garlic cloves, minced
- 1 teaspoon chopped fresh thyme
- 1/ 2 teaspoon sea salt
- 1 cup frozen or fresh peas
- 2 cups torn kale
- 1 cup torn Swiss chard
- 3 grams feta, crumbled
- 1/ 4 cup mint leaves
Method
Step 1
Boil the gnocchi according to the instructions on the back of the packet. Drain and rinse well (to take off the starch coating). Se aside.
Step 2
In a large pan, heat the oil and butter. Add the onion, garlic and thyme and fry off for 1-2 minutes. Add the cooked gnocchi, peas and the salt. Cook for 4 minutes or until turning crispy, stir and crispy again on the other side.
Step 3
Once the gnocchi has turned golden brown, or some parts are golden and crispy at least, add your other greens, turning in the buttery mixture. Turn off the heat and once wilted, plate on a large platter. Sprinkle with the mint and feta if you want a none vegan version.