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Home-made pasta with green olives, kale and chilli

25 minutes

Muffin recipes

Charred brinjal salad (Patlican salata)

30 minutes

Boards and

Roast lamb with Middle Eastern tapas

30 minutes, plus resting time

Creamy spinach-and-broad bean gnocchi

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

2 T olive oil
50 g butter
200 g baby leeks, sliced
3 garlic cloves, chopped
1 cup cream
5 g fresh thyme
sea salt and freshly ground black pepper, to taste
400 g Woolworths chopped Swiss chard
2 x 400 g packets Woolworths fresh gnocchi, cooked
150 g Boursin soft cheese or goat’s cheese
300 g Woolworths broad beans in pods, blanched and podded
lemon juice, for serving

Method

1. Heat the olive oil and butter in a large pan and soften the leeks and garlic for 5 minutes over a low heat.
2. Add the cream, thyme and seasoning, then simmer for 10 minutes until slightly thickened.
3. Finely chop the Swiss chard and stir into the cream just before you are ready to eat. Let the leaves wilt into the cream until tender.
4. Add the cooked gnocchi and heat through. Top with the broad beans and dot liberally with Boursin or goat’s cheese to serve. Squeeze over the lemon juice.

Find more gnocchi recipes here.

Photograph: Sadiqah Assur-Ismail

Food assistant: Kate Ferreira

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A post shared by Woolworths TASTE Magazine (@wwtaste) on Jul 12, 2020 at 12:22am PDT

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Creamy spinach-and-broad bean gnocchi

Ingredients

Method