Main Meals

Gnocchi with steamed pear, asparagus and radish

5 minutes
10 minutes
Wine/Spirit Pairing
Nitida Sémillon 2006

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 500 g gnocchi
  • 4 pears, halved and cores removed
  • 200 g asparagus
  • 150 g radish, peeled with some red skin remaining
  • Parmigiano Reggiano, shaved
  • sea salt and freshly ground black pepper
  • 2 T pine kernels, toasted
  • extra virgin olive oil, for drizzling

Boil the gnocchi until soft.
Meanwhile, steam the pear, asparagus and radish (use a Woolworths pasta pot or two separate containers). Once cooked, divide between 4 plates.
Top with the shaved cheese, salt, pepper, toasted pine kernels and a drizzle of oil.
Cook’s tip: Use a melon baller to remove the pear cores.

Per serving: 1862.4kJ, 12.5g protein, 12.8g fat, 70.3g carbs


Maranda Engelbrecht

Recipe by: Maranda Engelbrecht

View all recipes


Load more