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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