RECIPE BY:
Michael Weldon
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 1 pkt Coles Gnocchi
- 100g Lurpak salted butter
- Juice of ½ lemon
- 50g pinenuts
- 50g Currants
- 1 bunch of parsley
- Grated Parmesan, to serve
METHOD:
- In a pan over a stove, melt 3 tablespoons of butter and fry the gnocchi in it so becomes a light golden colour. Take gnocchi out of pan and set aside.
- Put remaining butter into pan along with raisins and pinenuts. Stir through until butter begins to brown. Add the juice of half a lemon to the pan and continue to stir.
- Add the gnocchi back into the pan and stir through until well combined. Take off the heat.
- Roughly chop parsley. Add half to the pan and stir through.
- To serve, pour gnocchi onto plate and top with grated Parmesan and remaining fresh parsley.
Our friends at Wine Selectors recommend pairing this dish with a Pinot Gris or Chardonnay
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