New: the Peri Planner. Describe your week and we'll build your menu. Try it now

Crispy gnocchi with spring greens & ricotta

Crispy gnocchi with spring greens & ricotta

Pan-crisped gnocchi tossed with garlicky spring greens, lemon and ricotta dollops.

Total time
20 min
Serves
2
Difficulty
Easy
Protein / serving
20g

Ingredients

Servings 2

Method

  1. Step 1

    Fry the gnocchi in the oil 8 minutes until golden and crisp.

  2. Step 2

    Add garlic and chilli for 1 minute; add greens with a splash of water and wilt 3 minutes.

  3. Step 3

    Off the heat, add lemon and half the Parmesan.

  4. Step 4

    Serve with ricotta dollops, pine nuts and remaining Parmesan.

Make it work for your circle: cooking for someone in perimenopause? Every recipe on this site explains its own "why", so you don't have to; just cook it. Doubling the vegetables never hurts.

Nutrition per serving

Approximate values per serving
Calories560 kcal
Protein20g
Carbohydrates68g
– of which sugars4g
Fibre8g
Fat24g
– of which saturates8g
– of which omega-30.3g
Calcium320mg
Iron3.4mg
Salt1.4g
New

Like this? Get a whole week planned around you.

Tell the Peri Planner how you're feeling and it builds your personalised menu, this recipe included.

Try it

Reviews open with member accounts.

Cooked it? Rate this recipe

Two clicks. Comments welcome but optional.

Cooked it, rated it

Be the first to review this recipe. Ratings from members appear here, and once they're real they feed the recipe's published rating; we don't invent numbers in the meantime.

Keep cooking

You might also like

Mushroom & pearl barley gratin Bone & muscle strength

Mushroom & pearl barley gratin

Nutty pearl barley and mushrooms under a Gruyere crust; vegetarian comfort with structure.

65 min 20g protein