New week, new recipe! These roasted gnocchi are again refined with a pinch of lemon. I know, lemon again, but I told you so in the very beginning: I love lemons 😉 However, I promise to bring some more recipes without lemon in the future.
For this dish, I started again with a recipe from my collection, and modified it then according to the season and to what vegetables I had at home. But the result is definitely worth cooking again! The lemon gives the vegetables a fresh taste, just the right thing to remind you of summer during these grey January days.
Ingredients (serves 1):
150 g gnocchi
1/2 lemon (zest and juice)
75 ml cream
1/2 bunch of chives
Grate carrot and squash and cut mushrooms into pieces. Zest and press the lemon and chop the chives. Melt a little bit of butter in a pot and add the vegetables to steam them. Add cream and allow to boil gently for 5 more minutes. In the meantime heat some butter and olive oil in a frying pan and fry the gnocchi slowly from all sides. Add lemon zest and juice to the vegetables and season with salt and pepper. Add the chives to the vegetables shortly before serving.
Tip: To give it a special taste and add something crispy to the dish, you may very well add some roasted sunflower seeds.