creamy minignocchi

Treat yourself to a lovely dinner with our versatile minignocchi. da Carla minignocchi is paired with juicy grilled corn and a mix of your favourite vegetables – vary with the season and your taste using zucchini, romaine lettuce, cauliflower or mushrooms, for example.

ingredients

• 1-2 corn cobs
• 1-2 red peppers
• 1 pack da Carla minignocchi
• 60 grams rocket
• 1 dl cooking cream
• 80 grams grated parveggio or parmesan, plus extra for topping

chili oil for serving (optional)

• Aleppo pepper (pul biber) or chili flakes
• 3 tbsp olive oil

Here's how

• Grill the corn cobs and the vegetables. Cut the corn off the cob, preferably in large chunks. Cut the remaining vegetables into pieces.
• Cook the da Carla minignocchi in a saucepan according to the package instructions. Drain the water and return the gnocchi to the pan. Add the cooking cream and the cheese along with half of the grilled vegetables, saving the rest for topping.
• Heat 2 tablespoons of olive oil in a small frying pan and add the Aleppo pepper (pul biber) or chili flakes. Reduce the heat to low and let the chili infuse in the warm oil for about 5 minutes.
• Serve the gnocchi and vegetables. Top with rocket, the remaining vegetables and extra parmesan cheese. Drizzle with the chili oil to garnish.