Gnocchi with charred tomato, broccoli & edamame

This is a quick  two pan meal. Using the same boiling water to cook the veg and the gnocchi is a great way to minimize the washing up. Charring the tomatoes may seem like a faff. It takes this from a one pan to a two pan meal, but it really does transform slightly unripe tomatoes into soft and sticky flavour bombs. 

Yield

2 servings 

Ingredients list

Gnocchi, ready made vacuum packed 1 Cup (330g)

Frozen shelled edamame beans ⅔ Cup (115g)

Broccoli, small head cut into small florets 

Vegan pesto, homemade or your favourite jar, 2-3 tablespoons

Cherry tomatoes, approx 12-14

Lemon, 3 slices 

Olive Oil

Salt & Pepper 

Method 

In a pan large enough to hold the gnocchi, get the water boiling and add a pinch of salt. 

On the other burner pop a large frying pan on a high heat. When hot, throw in the cherry tomatoes with the lemon slices. No need for oil, you want to char the tomato skins until they start to split and sizzle, about 3-4 minutes. Keep on a low heat whilst you cook the gnocchi. 

Throw the edamame beans and broccoli florets into the boiling water for 2 minutes, then add the gnocchi for 2-3 minutes. The gnocchi will float to the top when cooked. 

Drain the veg and gnocchi and stir into the frying pan with the tomatoes. Pick out the lemon slices at this point. Turn up the heat to get it sizzling, and stir through the pesto. 

Serve and drizzle with olive oil if needed.