Parmesan & Greens Gnocchi

This is a quick dish where the sauce is created in the pan with the other ingredients by simply combining grated parmesan and a bit of the gnocchi cooking water. If we were going to be cheffy about it we’d call it an emulsion, but I call it an instant pan sauce. It’s a great technique to have in your cooking repertoire for getting a quick meal on the table. 

Yield

2 people 

Ingredients list

Gnocchi, 250g (I use ready made, quick cook, vac packed) 

Asparagus, small bunch about 250g, cut into small pieces 

Frozen peas, 1 Cup / 150g

Courgette, 1 medium or 2 small, cut into small cubes

Parmesan, large handful about 50g

Dried thyme, 1 teaspoon (or fresh if you have it)

Olive oil 

S&P

Method 

Get a saucepan of water over a medium heat and bring to the boil. 

Whilst waiting for the water to boil prepare the asparagus and courgette. Aim to cut the veggies into roughly the same size as the peas. This is not just an aesthetic thing, you also want to be able to get a bit of everything in one mouthful. 

Grate the parmesan and put to one side. 

Heat a medium sized frying pan, when hot add a splash of olive oil, and throw in the asparagus and courgette. There should be a sizzle when the veg hits the pan. Turn down the heat to medium/low and keep the veg moving. 

At the same time drop the frozen peas into the boiling water for 2  minutes, then drop in the gnocchi for another 2 or 3 minutes. When the gnocchi floats to the top, it’s done. Using a slotted spoon transfer the gnocchi and peas to the frying pan and turn the heat back up on the frying pan. Don’t throw away the gnocchi water! 

Chuck the parmesan into the frying pan and give it a quick mix, then add 3 or 4 tablespoons of the reserved gnocchi cooking liquid and stir. The parmesan will melt and emulsify with the water to create a smooth and silky sauce. Everything should be lightly coated and glossy.  Taste, and season with salt and pepper if needed.