Gnocchi with ham and shredded greens
Fresh potato gnocchi
1 cup(s), (85g), shredded
1 whole, trimmed, thinly sliced
100 g, trimmed, halved
2 clove(s), thinly sliced
Chicken stock cube
½ individual, to make 200ml hot chicken stock
Whole grain mustard
90 g, shredded
Grated parmesan cheese
¼ cup(s), (20g), finely grated
2 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook gnocchi for 5-6 minutes, turning occasionally, until lightly golden. Transfer to a plate.
- Lightly spray same pan again with oil. Stir-fry cabbage, leek, brussels sprouts and garlic for 5 minutes or until just tender and lightly golden.
- Stir in stock, mustard and ham. Simmer for 2 minutes, then return the gnocchi to the pan and cook, stirring, for a further 1-2 minutes until combined and heated through.
- Serve sprinkled with parmesan.