Lemony Green Veg Gnocchi

Boil a kettle

Chop your Tenderstem broccoli in half

Trim, then chop your green beans in half

Slice your mangetout in half lengthways

Add your gnocchi, chopped Tenderstem broccoli, halved green beans and sliced mangetout to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook for 3 min or until the gnocchi begins to rise to the top of the pot

Once done, drain everything

Meanwhile, trim, then chop your spring onion[s] finely

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

Once hot, add the drained gnocchi, Tenderstem broccoli, sliced mangetout and green beans with the chopped spring onion and cook for 4-5 min or until beginning to crisp

Tip: Don't stir too often as this will prevent the gnocchi from crisping!

Meanwhile, peel half your Italian hard cheese with a peeler until you end up with a pile of cheese shavings

Grate the remaining Italian hard cheese finely

Once the gnocchi has crisped, add 20g [30g] [40g] butter to the pan with the juice of half your lemon[s]

Season with a generous pinch of salt and pepper and give everything a good mix up until the butter has melted – this is your lemony green veg gnocchi

Cut the remaining lemon into 1 wedge per person