Quick Aglio e Olio Gnocchi
20—30 Min
Replace the usual spaghetti with popular gnocchi and combine it with the classic Italian dish "Aglio e Olio"; an old friend in a new guise. This delicious dish is on the plate in no time. A little more Parmesan and it's ready: "Buon Appetito"!
Ingredients 2 Portions
- 1 pkt.Gnocchi
- 100 mlOlive oil, cold-pressed
- 2 pcs.Garlic cloves, fresh
- 2 tbsp.Parsley, freshly chopped
- 2 tbsp.Pine nuts
- 30 gParmesan, grated
- 1 pcs.Organic lemon
- 1 cupArugula, fresh
- 1 cupBasil, fresh
- 1 tbsp.Balsamic vinegar
- 1 tbsp.Olive oil, cold-pressed
- 1 tsp.Chili Extra Hot Granules
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Rainbow, Whole
Preparation
- 1
First, peel the garlic and slice it into thin strips. Heat the olive oil in a pan, sweat the garlic slices and season with a little salt. Add chili flakes. Toast the pine nuts in it as well, and some slices of lemon.
- 2
Meanwhile, cook the gnocchi according to the instructions on the packet. Then drain and add the gnocchi to the pan, mixing it in with the aglio e olio mixture and finely chopped parsley. Then season with a pinch of pepper to taste.
- 3
Now place the arugula on a deep plate and drizzle with balsamic vinegar and olive oil. Dish the gnocchi up on top and garnish with grated Parmesan and fresh basil.
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