Jess’s Monthly Melt Down: Herby Roasting Dish Gnocchi with Almonds, Courgette and St. Tola

We’re peaking people! Wow, I never thought this little island could be so hot. Even though it’s cooled off – I’ve been swimming in Salthill and having at least two 99s per week! I think the last thing anyone wants to be doing is spending too much time in the kitchen when you can get outside, so this month I’ve whipped up some quickie crowd pleasers in effortless glam. Ricky is at it again recommending his top three wines you can have in your togs, that will make you feel like you are in the sun even if its not there! Don’t forget to tag us all in your recipes. I would love to see how you’re getting on.

Ricky’s matchy matchy: Bianco “Zacinta Revi” Ficomontanino

1 packet of Rustichella Potato Gnocchi
35ml of Odysea Extra Virgin Olive oil
3 cloves of Garlic (smashed)
3 Courgettes (sliced)
20g of mint
20g of basil
20g of flat leaf parsley
35g of Valencian Fried Almonds (roughly chopped)
45g of St Tola Goats Cheese (crumbled)
1 lemon (zest only)
Fresh black pepper

Preheat your oven to 180 degrees.

Blanch the Gnocchi as per packet instructions. Brush the courgette slices with extra virgin olive oil and half cook them on a grill pan – this looks pretty but also adds so much flavour. Don’t cook them completely as they will finish cooking in the oven.

Toss the gnocchi and courgettes together in a bowl with the smashed garlic before spreading out on a roasting dish lined with parchment paper. Pop them in the oven for around 20 mins until the gnocchi are golden brown.

Transfer to a bowl and add the fresh herbs, lemon zest, a good lash of freshly ground black pepper and the chopped almonds. Dollop with the St. Tola Goats Cheese and serve.