VEGETARIAN GNOCCHI

By Anne-Sophie Rayment

Pasta is a great way to add more vegetables in your diet. This vegetarian meal features sweet potato, zucchini and kale but you can swap it with whatever vegetables you have in the fridge.

 

Vegetarian 🔸 Gluten free 🔸 Keto 🔸 Refined sugar free

 

 

INGREDIENTS:

1 Packet Gnocchi (gluten free if you prefer)

1 Sweet Potato (diced)

Sprigs Thyme

Sprinkle Smoked Paprika

3 Kale Leaves (chopped)

1 Zucchini (sliced)

1 Leek (diced)

1 Clove Garlic (crushed)

1 Tbs Butter

Dash Olive Oil

Sprinkle Vegetable Stock Powder

Pink Salt to taste

 

SAUCE INGREDIENTS:

150ml Thickened Cream

1/2 Cup Grated Parmesan

1 Egg

1 Clove Garlic (crushed)

Sprinkle Vegetable Stock Powder

Sprig Dill (finely chopped)

 

DIRECTIONS:

1. Pre-heat oven to 180 degrees. Place diced sweet potato on a tray. Pick thyme leaves and scatter over the sweet potato. Sprinkle smoked paprika and pink salt. Lastly drizzle olive oil and rub. Place in the oven and bake for 15mins. (Hint: this depends on the size you dice your sweet potato. Larger chunks will take longer to cook).

2. Meanwhile in a large saucepan on medium heat, add butter and a drizzle of olive oil. (This stops it from burning). Once it melts, saute the leek. Add garlic and stir till fragrant.

3. Stir in the zucchini and season with stock to taste. Saute for 6-7mins.

4. Lastly add kale and saute further until it begins to wilt slightly.

5. Bring a large pot of water to the boil and add a generous amount of salt and follow instructions on the packet. They are generally ready when the float to the surface.

6. Once cooked, strain gnocchi and lubricate with olive oil to stop it from sticking together.

7. In a separate bowl, mix together the ingredients for the sauce.

8. Put the gnocchi back on the heat and mix the sauce in for 1min, then turn off.

9. Plate up the gnocchi, then scatter the vegetables on top.

10. Serve immediately.

 

STORAGE:

Fridge: 3 days

 

Anne-Sophie Rayment, Nutritional Advisor.