Gnochhi with peas, broad beans, haloumi & pumpkin seeds

IT'S BEEN A PERFECT SUMMER'S DAY AND LAST MINUTE YOU DECIDE TO MAKE THE CALL AND ENTERTAIN FRIENDS. THIS MEAL IS THE PERFECT DISH EVERYONE'S FAVOURITE, PASTA THAT IS FRESH, SUPER QUICK AND OH SO PERFECTLY DELICIOUS MAKING YOU LOOK LIKE THE ENTERTAINING SUPERSTAR THAT YOU ARE...

BY Peter Rowland Catering |  www.peterrowland.com.au

INGREDIENTS

400g Gnocchi (this can be substituted with gluten free gnocchi)

100g Broad beans (shelled)

100g Peas

4 Cloves of sliced garlic

100g Haloumi

50g Toasted pumpkin seeds

Butter, olive oil, salt & pepper

Baby herbs (optional)

METHOD

1. Place the gnocchi into salted boiling water and cook in batches until it floats to the top (2-3 minutes). With a slotted spoon, transfer the gnocchi into a bowl of iced water. Drain, drizzle with olive oil and put aside.

2. Bring a saucepan of salted water
to the boil. Blanch the peas
and broad beans until tender
(1-2 minutes), remove and refresh in iced water, then drain and
set aside.

3. On medium to high, heat a frying pan with some butter and toss in the garlic and haloumi, cook for a few minutes until the garlic and haloumi start to golden. Add in the peas and broad beans and cook for a few minutes. Add the gnocchi to the frying pan and stir through the ingredients, adding salt, pepper and olive oil to taste. Remove from heat.

4. Top with toasted pumpkin seeds and baby herbs. Serves 4.