Serves: 4

Prep time:  15 mins

Cook time: 15 minutes

Ingredients

• 150g sugar snap peas, trimmed
• 2 bunches asparagus, trimmed, halved lengthways
• 500g packet shelf-stable gnocchi
• 2 tbsp extra virgin olive oil
• 250g cherry tomatoes, halved
• 1 zucchini, peeled into ribbons
• 1/2 cup smooth ricotta
• 1/2 cup fresh flat-leaf parsley leaves

Chive and Fennel Dressing

• 2 tbsp extra virgin olive oil
• 2 tsp fennel seeds
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1 tbsp roughly chopped fresh chives

Method

1. Cook peas and asparagus in a large saucepan of boiling, salted water for 1 minute or until bright green and tender. Using tongs, transfer to a bowl. Refresh under cold water. Drain.
2. Add gnocchi to the boiling water. Cook for 5 minutes or until gnocchi float to the surface. Drain well.
3. Meanwhile, make chive and fennel dressing: Heat oil in a small frying pan over medium-high heat. Add fennel seeds. Cook, stirring, for 1 minute or until fragrant. Remove from heat. Stir in lemon zest and juice. Season with salt and pepper. Cool for 10 minutes. Stir in chives.
4. Heat oil in a large frying pan over medium-high heat. Add gnocchi. Cook, stirring once, for 5 minutes or until gnocchi has browned. Add peas, asparagus, tomato and zucchini. Stir to combine. Remove from heat. Season with salt and pepper.
5. Divide mixture among serving plates. Dollop with ricotta. Drizzle with dressing and sprinkle with parsley. Serve.

Full recipe and image source: Taste Australia