what you need
1 tbsp butter
1 tbsp oil
500g pumpkin gnocchi (I used Simply Wize Gluten-Free Pumpkin Gnocchi)
3 cloves garlic, crushed then thinly sliced
¼ cup plus extra walnuts, chopped roughly (extra walnuts for garnish)
large handful fresh rocket
2 tbsp lemon juice
2 tsp lemon zest
1 tbsp extra virgin olive oil
1 zucchini, halved in middle and cut into ribbons
cherry tomatoes, about 10-12, cut in half
1/3 cup parsley
1/2 cup marinated feta (I used Barambah Organic Marinated Feta)
good quality sea salt & black pepper, to taste
what to do
Heat the butter and oil in a large frypan. Once melted, add the gnocchi in a single layer to the pan. Cook over a medium heat for around 5 – 7 minutes, stirring occasionally, until golden brown.
Add the garlic and walnuts, and cook for a few more minutes, until the walnuts are lightly toasted, being careful not to burn the garlic.
While gnocchi is cooling, place one side of the zucchini ribbons onto the same frypan and cook until slightly browned and then flip to brown on the other side. Remove from pan.
Add the cherry tomatoes and cook quickly until just starting to soften. Be careful to not cook too long that they start to disintegrate. Remove from pan.
Place all ingredients into a large bowl except the feta and extra walnuts. Toss gently until just combined. Either serve in the bowl or on a flat serving dish.
Sprinkle the feta and extra walnuts over the top.
recipe by Kristin J for go natural foods