The last few weeks have flown by for me, without a moment to spare, full of boxes and belongings and chaos as our house gets packed up and then unpacked at the other end. We finally made the step into home ownership and it feels good. My kitchen is small, old and has been a little abused but the oven works (thank goodness) and I have managed to just squeeze all my kitchen collection into it (just). I have re-fallen in love with my cookbooks that have spent the best part of 8 months locked inside a cardboard box patiently waiting to arrive at their new home.
I have visions to establish a veggie patch, herb garden, some fruit trees and a chicken coop all in the very near future, I’m just missing some motivation. Moving sure does take a lot from you.
So here we are, tired and mostly unpacked, so it’s quick but delicious meals to satisfy our bellies.
And this, Gluten free Sweet Potato Gnocchi, Greens, Roasted Pine nuts and a Poached Egg, is both, super quick and completely delicious.
The Gnocchi recipe comes from a previous post, so here’s the link.
Gluten free Sweet Potato Gnocchi, Greens, Roasted Pine nuts and a Poached Egg
1 serve Sweet Potato Gnocchi (recipe here)
1 tbsp Pine nuts
1 medium zucchini, in ribbons
1/2 cup frozen peas, defrosted
2 handfuls baby spinach
20g shaved Parmesan
1 lemon
1 tbsp good quality basil pesto
1/3 cup cream
2 eggs
1tbsp white vinegar
Macadamia oil
Freshly ground pepper
Bring a large saucepan of salted water to the boil.
In a large frying pan toast the pine nuts until browned. remove and allow to cool. Wipe out frying pan.
Once the water has come to the boil, cook the gnocchi in batches until cooked and are floating to the top.
Once the Gnocchi is cooked, add the vinegar into the water. Bring the water back to the boil.
Place the eggs into a small bowl or tea cup.
Take the saucepan off the heat and spin the water to create a whirl pool effect. Add the eggs into the center of the water, then continue to gently spin the water so the eggs keep free from the bottom of the pan.
Place the saucepan lid on the pan but keep off the heat. Leave the eggs to cook for 2 – 5 mins depending how you like your eggs.
Remove the eggs when cooked with a slotted spoon and drain over some kitchen paper for 30 seconds or so.
Add a lug of olive oil in the frying pan and place on medium high heat. Once hot add the cooked gnocchi in batches and fry quickly until the outside is crisp.
Add all the gnocchi back into frying pan, along with peas, zucchini and juice of half a lemon. Cook for a minute or 2 tossing or stirring continuously.
Add in basil pesto and cream and cook off for 1-2 minutes.
Remove from heat and add the pine nuts, baby spinach and 3/4 of the Parmesan.
Toss to combine everything.
Serve on a plate, drizzle with macadamia oil, and freshly ground black pepper and some reserved shaved Parmesan.
Top with a poached egg.
I love a tasty, quick meal. Feel free to share your favourite in the comments, or your favourite way to cook gnocchi…….
The Krooked Spoon 