A light, fresh, spring dish which is packed full of flavour – not to mention vitamins and IRON 🙂 We LOVED this. I’ve started playing around with pasta recipes after making my ABC (Asparagus, Broccoli and Chive) Pasta and came up with this one, where I added sheeps’ cheese for a change from parmesan. It serves the same purpose, providing a creamy mouthful every now and again, and contrasting nicely with the bitterness of the veggies.
And isn’t asparagus the best? I’ve had it loads in the last couple of weeks – in pasta, on toast, in a nice fresh egg salad. I can’t get enough. You could easily swap it here with frozen peas though if you’re making it at a different time of year.
One of the best things about this is that it’s ready in literally 5 minutes, including boiling the water for the gnocchi. We were both dashing home for dinner the other night and needed to eat something quick before we ate again. It was great to have a nutritious and tasty meal on the table super pronto before we had to whizz off again – try it yourself and see!
5 Minute Asparagus, Spinach and Sheep’s Cheese Gnocchi
1/2 bunch asparagus, with the end of each one snapped off and the rest snapped into 3 chunks
two large handfuls spinach leaves
a handful of basil leaves
about 100g sheep’s cheese, chopped into chunks
salt and pepper
- Put the gnocchi and asparagus onto boil in salted water and get your veggies and cheese ready
- When the gnocchi is done, drain and stir in the spinach, cheese, basil and salt and pepper. The heat from the pan and the steam from the gnocchi will wilt the leaves.
I’m linking up with the #EatYourGreens food challenge this month since this dish is PACKED with greens 🙂 It’s co-hosted by The Veg Hog and the lovely Shaheen of Allotment 2 Kitchen – head over and have a look at what else they’ve got cooking along. I’m also linking it with Meat Free Mondays from Jacqueline at Tinned Tomatoes. We’re eating more and more veggie dishes now – and loving how versatile you can be with them!