Despite a rather soggy start to the week – which was forecast and actually happened, unlike the Armageddon of all thunderstorms that was supposed to happen a week or so ago and transpired to be nothing more than a spit-spot of rain – the weather for the rest of the week is ‘supposed’ to be pretty good. Sunny and warm, like the middle / end of June is meant to be. But don’t get too carried away, this is Britain . . .
Sidenote – how, HOW, I ask you, is it JULY next week???? NEXT WEEK??? In 10 days time, according to my planner, I get to start researching and planning Christmas recipes. GAH!
Deep breath and back to the present . . .
Warmer weather means the need for meals that can be thrown together in moments and require as little time as possible spent at heat-inducing stoves, because I am sweating enough already thank you very much – although I feel I should point out that things are not supposed to get that hot, the low twenties, which is warm enough, to be honest, especially as there is meant to be quite a bit of cloud around, so muggy-ville central here we come.
How did I manage to start talking about the weather again? I truly am British, I can bring any conversation on any topic back to the weather.
Ah, yes, easy meals that don’t require much cooking . . . this is one of them. Cook the gnocchi, stir up some beans and mushrooms and bingo, Bob’s your uncle, Fanny’s your aunt and all that jazz. Easy peasy, lemon squeezy – there is actually a bit of lemon juice in this, so that phrase is completely relevant.
I feel as if I am starting to waffle. Do you think I am starting to waffle? Let’s see if I can stay on topic until the end of this post.
I scattered over some toasted hazelnuts to add a bit of crunch and texture and a little nutty vibe. They are completely optional, but they do finish the dish off nicely. Although, you could omit the nuts and go with a few shavings of parmesan cheese instead . . . just saying.
I’m going to leave it here, before I start talking about the weather again . . .
Green Bean & Mushroom Gnocchi
- 250g packet of gluten-free gnocchi
- 1 tbsp olive oil
- 1 clove of garlic, minced
- 5 – 6 chestnut mushrooms
- 1 small sprig fresh rosemary, leaves removed and roughly chopped
- 200g (approximately) green beans, topped and tailed and cut in half
- juice of half a lemon
- salt and pepper
- Cook the gnocchi according to the instructions on the packet.
- In a large frying pan, heat the oil.
- Add the garlic and cook for a minute. Add the mushrooms and cook until soft. About halfway through add the rosemary.
- Once the mushrooms are cooked add the green beans and mix them in well. You just want to cook them for a couple of minutes, so that they warm through but still retain their crunch.
- Finish with the lemon juice and season to taste. Serve.
© The Pink Rose Bakery 2015
5 thoughts on “Green Bean & Mushroom Gnocchi”
This is the second gnocchi recipe I’ve seen lately, I really must get my bum in gear and make some of my own – only ever had supermarket stuff!
There must be something in the air . . . !!
That’s funny – I posted a gnocchi recipe today! This recipe looks delicious. Just need to try your hand at homemade gluten free gnocchi now 😀
I’ve just seen it!
There has been one attempt at gluten-free gnocchi, but they were very gummy. However you are right, another attempt is definitely required!
Mmmmm… gnocchi…. I have lots of leftover bolognese sauce in the fridge from Sunday, which is begging for some little pillowy puffs. Well, it IS winter here… Your version sounds deliciously light for warmer weather!
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