Celebrate Meat-free Monday by picking up some ready-made gnocchi for this lipsmacking gnocchi recipe.
Ingredients
- 1 x 500g pkt potato gnocchi
- 80g (1/2 cup) frozen peas
- 1 zucchini, halved lengthways, cut into batons
- 100g snow peas, trimmed
- 200g broccoli, cut into small florets
- 1 bunch asparagus, woody ends trimmed, halved crossways
- 60g (1/4 cup) basil pesto
- 300ml light thickened cream
- Shaved parmesan, to serve
Method
- Step 1Cook the gnocchi in a large saucepan of salted boiling water for 1 minute. Add peas, zucchini, snowpeas, broccoli and asparagus. Cook for 4 minutes or until the gnocchi is tender and the vegetables are tender crisp. Drain.
- Step 2Place the pesto and cream in the pan over low heat. Stir until heated through. Add the gnocchi mixture. Season with salt and pepper. Toss to combine.
- Step 3Divide among serving dishes and top with parmesan to serve.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1809 kj
Energy
21g
Fat Total
10g
Saturated Fat
8g
Fibre
14g
Protein
40mg
Cholesterol
595.45mg
Sodium
6g
Carbs (sugar)
44g
Carbs (total)
All nutrition values are per serve
Notes
With a twist:
Gnocchi with spring vegetables and bacon: Omit the pesto. Before adding cream in step 2, cook 3 bacon rashers, finely chopped, in the pan for 3-4 minutes or until golden.
Penne primavera: Replace gnocchi with dried penne pasta. Cook following packet directions. Add vegetables in the last 4 minutes of cooking.
Cook’s tip: Watch gnocchi as it cooks – it’s ready when it rises to the water’s surface.
- Author: Heidi Flett
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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