Happy CHOOSE DAY, fam! First things first, a massive thank you for choosing me, just as I chose you, and, of course, as our Lord Jesus Christ chose all of us. Amen! Now, since we have gathered here for our little food meeting, I won’t keep you waiting. After all, I know some of you are listening with one ear while your stomachs are doing the talking! So, let’s get straight to business. Our star of the day is: Lemon-Butter Gnocchi with Sweet Peas! And here’s the genius behind today’s menu: with elections happening tomorrow, the last thing we need is to come home and spend hours preparing a complicated meal. We need time to eat, relax, reflect, and most importantly, decide which political party deserves our precious vote. LOOL! Because let’s be honest, choosing what to eat is already a big enough responsibility! But enough about politics and stomach politics. Let’s get cooking and bring today’s delicious star to life! How to make Lemon-Butter Gnocchi with Sweet Peas Serves: 2Ingredients: 400 g ready-made potato gnocchi 1 cup frozen peas 2 tbsp butter 2 garlic cloves, finely chopped Zest of ½ lemon 1 tbsp lemon juice ¼ cup grated Parmesan cheese 1 tbsp olive oil ½ tsp dried thyme Salt and black pepper 2 tbsp chopped fresh parsley (optional) Method: Cook the gnocchi: Bring a saucepan of salted water to a boil. Add the gnocchi and cook according to the packet instructions. Once they float, drain them. Prepare the peas: Add the frozen peas to boiling water for 2–3 minutes. Drain and set aside. Get those golden edges: Heat the olive oil and 1 tablespoon of butter in a large non-stick pan over medium heat. Add the cooked gnocchi and let them turn golden, gently tossing for about 4–5 minutes. Add the flavour: Reduce the heat. Add the remaining butter, garlic and thyme. Stir gently for 30 seconds until fragrant. Bring it together: Add the peas, lemon zest, lemon juice and Parmesan. Toss everything together until the cheese melts into the buttery coating. Finish beautifully: Season with black pepper and a little salt if needed. Sprinkle with fresh parsley and serve immediately.HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Ginger, Lemon & Carrot Broth Post navigation Today’s Tasty Pick: Ginger, Lemon & Carrot Broth
