Take one pan…
Busy at home or away and self-catering? Either way, you’ll welcome these brilliant ideas: all are light on equipment, ingredients – and washing-up
RECIPES: AMANDA JAMES. PHOTOGRAPHS: MAJA SMEND. FOOD STYLING: JESS MEYER. STYLING: SARAH BIRKS
1 Gnocchi with bacon, peas, spinach and mozzarella
Serves 4
Hands-on
time 30 min
You’ll
also
need Large deep-sided frying/sauté pan (25-28cm)
Switch out the spinach for
EASY
SWAPS other leafy greens like chard, watercress or rocket. Leave
out the bacon to make it veggie.
FLAVOUR BOOST
Add a generous splash of dry white wine or cider vinegar to the pan before adding the stock, then let it reduce a little before adding the rest of the ingredients.
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 200g bacon lardons
• 400g gnocchi
• 200ml low-salt vegetable stock
• 100g frozen peas
• 150g crème fraîche (use reduced-fat if you prefer)
• 100g young spinach
• Handful basil or oregano, roughly chopped
• 125g mozzarella
1 Heat 1 tbsp of the olive oil in a large pan set over a low-medium heat and cook the onion for 5 minutes until beginning to soften. Add the garlic and cook for a further 2 minutes.Remove the onion/garlic onto a plate and set aside.
2 Turn up the heat to medium and add the remaining oil to the pan. Add the bacon and fry for 5 minutes until crisp, then add the gnocchi and cook for 4-5 minutes more until starting to get some colour.