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Releases February 16, 2021. Pre-order How to Avoid a Climate Disaster now with Pre-order Price Guarantee.
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From the Publisher
Introduction
Dreaming up flavorful yet nutritious meals, night after night, is one of the greatest challenges in cooking for your family. It’s even harder to think of meals that incorporate plenty of vegetables. My mother would often say that 'thinking' of a dish to cook was much harder than actually making it; I wholeheartedly agree. Family meals should not be a chore, although I know they can often feel this way. Over the years, I have learned that cooking for your family is made easier by drawing on 'classics'—meals that we can pull together from memory with minimal effort and ingredients. The recipes in this book are my new family classics, the multicultural meals that I like to serve around my table. Some are old favorites, and many are variations on much-loved comfort food, repackaged with a healthier outlook.
Gnocchi with Asparagus, Edamame, and Parmesan
Instructions:
Bring a large pot of salted water to a boil and add the gnocchi. Cook for 2–3 minutes, until the gnocchi floats. Drain and refresh under cold water.
Heat a large frying pan over medium–high heat, drizzle with oil, and, once hot, add the asparagus, along with a pinch of sea salt. Fry for about 2 minutes, until the asparagus pieces are starting to char but are still crisp. Remove from the pan.
Place the pan back on the heat and add the frozen edamame with a splash of water and a pinch of sea salt. Cook for 2–3 minutes, until the beans are soft, but have a bite. Drain and add to the asparagus.
In the same pan over medium–high heat, drizzle some oil and, when hot, add the gnocchi. Fry until the gnocchi are golden and crispy. Remove from the pan and cool slightly.
Combine the gnocchi with the asparagus, edamame, and chives. Squeeze over the lemon juice, drizzle some olive oil, and season with a big pinch of sea salt and lots of black pepper. Scatter the shaved Parmesan.
Ingredients
- 1 pound (450 g) store-bought potato gnocchi
- Extra-virgin olive oil
- 1 large bunch of asparagus (1 pound/450 g), woody stems removed, cut into 2-inch (5 cm) pieces
- 1 cup (150 g) frozen shelled edamame beans
- 1 tablespoon chopped chives
- Juice of 1 small lemon
- 2 ounces (60 g) Parmesan, shaved
- Sea salt and black pepper
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S Bridge
Highly recommend - love Hetty Mckinnon’s books!
Reviewed in the United Kingdom on 20 April 2019Verified Purchase
Larisa M.
Not what I expected or needed from a cookbook
Reviewed in the United Kingdom on 10 April 2019Verified Purchase
Anita Williams
a book with recipes you'll actually cook
Reviewed in Canada on 1 December 2020Verified Purchase
KS
Easy, delicious recipes!
Reviewed in Canada on 19 September 2019Verified Purchase
Early Bird
Fresh family meal ideas for weeknights!
Reviewed in Canada on 12 October 2019Verified Purchase