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Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

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Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

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Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

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Buttered gnocchi with spring greens

Buttered gnocchi with spring greens

10 minutes

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Buttered gnocchi with spring greens

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

100 g butter
4 cloves black garlic
1 lemon, juiced
170 g asparagus
230 g Tenderstem™ broccoli
Woolworths fresh gnocchi
Olive oil for frying
Parmesan, to serve
Pine nuts, toasted, to serve

Method

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1. Fry Woolworths fresh gnocchi in 1 – 2 T olive oil until lightly golden on each side, then remove from the pan and keep aside.

2. To make the black garlic-and-lemon butter, melt the butter in a small saucepan over a medium to low heat, add the garlic and fresh sage leaves and sizzle until lightly browned. Add a squeeze of lemon juice.

3. Add the asparagus and Tenderstem™ broccoli and season. Cook for 5 minutes until caramelised, then stir in the reserved gnocchi to warm through.

4. Serve immediately with toasted pine nuts and grated parmesan.