Some say variety is the spice of life, but I like to think it is spontaneity – there’s nothing I love more than having the freedom to watch
a day unfold and reveal its magic without any set plans. My best days are always the ones that happen naturally.
That’s one of the reasons why I love the Forage and Feast range from Checkers – it allows me to host impromptu gatherings with friends,
without having to prep and plan ahead. I know that I can create a “wow” meal quickly and effortlessly, and because all Forage and Feast products are sourced from
the best suppliers and artisans – and are made with top notch ingredients – I don’t have to compromise on flavour or quality.
One of my favourite pantry essentials is the Forage and Feast Italian Cheese & Pesto Filled Gnocchi – the flavours are so magnificently authentic that I’m instantly transported to one of my most-loved parts of the world, northern Italy. The light, melt-in-your mouth potato dumplings are filled with ricotta cheese and a delicately balanced pesto that captures the nuanced tastes of the north. They’re ready in a matter of minutes – all you need to do is boil and serve on their own or with a special sauce.
I’ve lost count of the number of times I’ve served this gnocchi – it’s one of my all-time favourite go-tos when a chance meet-up with friends turns into a spontaneous lunch invitation. I like to quickly whip up a creamy pistachio sauce to serve – the flavours blend so perfectly with the ricotta and pesto. Then all I need to do is flick a white cloth over a table outside in the dappled sunshine, gather everyone around, then sit back, and soak up the moment, knowing everything is exactly as it should be.
Serve with a chilled white wine or a large jug of iced tea and plenty of ice – just add laughter and good company for a five-star meal to remember. It really is as simple as that.
PISTACHIO CREAMY GNOCCHI
PREPARATION TIME: 10 Minutes | COOKING TIME: 10 Minutes | SERVES: 2
400 g Forage and Feast Italian Cheese & Pesto Filled Gnocchi
80 ml Forage and Feast Extra Virgin Olive Oil, divided
180 g Forage and Feast Ricotta
60 g Forage and Feast Parmigiano Reggiano, grated
100 ml cream
70 g shelled/frozen peas
80 g pistachios
20 g basil, plus extra for garnish
10 g dill, plus extra for garnish
juice and zest of 1 lemon
15 g butter
15 ml honey
salt and freshly ground black pepper
Place Forage and Feast Ricotta, cream, pistachios, basil, dill, lemon juice, honey, and 60 ml Forage and Feast Extra Virgin Olive Oil in a high-speed blender. Season with salt and pepper and blend until smooth and creamy.
Fill a medium saucepot with water and bring to the boil. Once boiling, add the gnocchi and cook
for 3-4 minutes.
While the gnocchi is cooking, place butter and remaining Forage and Feast Extra Virgin Olive Oil in a large frying pan over medium heat.
Remove the gnocchi from the boiling water using a slotted spoon, and add directly to hot frying pan. Fry for about 3 minutes, until golden. Add peas and blitzed pistachio cream, then cook for an additional 3 minutes.
Remove from the heat and plate. Top with Forage and Feast Parmigiano Reggiano, lemon zest, fresh basil, dill, and salt and freshly ground black pepper.
Enjoy!
