Gnocchi with broccolini, chilli and lemon
Traditionally, gnocchi take hours to make but this speedy dish can be on the table in only 10 minutes. A fresher, lighter version of an Italian favourite, this is a delicious mix of broccolini, capsicum and zesty lemon.
2 bunch(es), cut into thirds
Dried potato gnocchi
500 g, shelf-fresh
Fresh red chilli
1 whole, finely chopped
Roasted capsicum, not in oil
100 g, cut into strips
- Zest and juice lemon and set aside.
- Bring a large saucepan of salted water to the boil. Add broccolini, boil for 1 minute. Add gnocchi and boil for 2-3 minutes or until broccolini is just tender and gnocchi are tender. Drain. Return to pan with chilli, lemon zest and juice, capsicum and oil. Season and gently toss to coat.