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Chard, Gnocchi and Lardons Fry-up

By ANNIE BELL

Published: 00:03 BST, 15 November 2020 | Updated: 00:03 BST, 15 November 2020

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FOOD STYLING: EMILY KYDD, PROP STYLING: JENNIFER KAY, PHOTO ASSISTANT: SOPHIE BRONZE

Frying gnocchi is my favourite way to cook them, turning them golden and crispy. Dished up here with a pile of succulent greens, lardons and pine nuts, pumpkin gnocchi make this an autumnal 扱う／治療する ? the Dell’Ugo brand comes up trumps with deliciously natural little dumplings and no additives.

SERVES 4

150g smoked or unsmoked lardons

30g pine nuts

2 tbsp extra virgin olive oil

2 long shallots, peeled and finely chopped

2 garlic cloves, peeled and 鎮圧するd to a paste

400g young rainbow

chard, stalk-ends trimmed, sliced 1cm 厚い (see tip)

finely grated zest of 1 lemon and a squeeze of juice

400g pumpkin or plain gnocchi, eg Dell’Ugo

freshly grated parmesa n, to serve

sea salt, 黒人／ボイコット pepper

?Heat a large (around 28cm) 深い-味方するd nonstick frying pan over a medium-high heat. Scatter the lardons over the base and 動かす-fry for about 6 minutes until golden and crispy, stirring in the pine nuts a couple of minutes before the end. Drain them on a 二塁打 thickness of kitchen paper and discard the fat.

?追加する a tablespoon of oil to the pan and 簡潔に fry the shallots until 軟化するd, then 動かす in the garlic. 追加する two thirds of the chard and 動かす-fry until it starts to wilt, then 追加する the 残りの人，物 and continue to cook for several minutes until wilted.

?Lightly season and 動かす in the lemon zest, cover with a saucepan lid and cook for 2 minutes until the stalks are just tender. 追加する a squeeze of lemon and 移転 this to a large bowl.