Herby Roasted Gnocchi, Almonds, Courgette, and St. Tola
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.
Recipe by Jess Murphy