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