Skip to main content

Healthy gnocchi

 

Method 1

Ingredients

1 tsp olive oil

1 red onion, finely chopped

2 garlic cloves, finely chopped

1 tbsp tomato purée

400g can white beans (we used butter beans)

400g can chopped tomatoes

100g frozen spinach

400g pack fresh gnocchi

2 tbsp reduced-fat crème fraîche

25g parmesan, finely grated

small handful of fresh parsley, to serve


STEP 1
Heat the oil in a large saucepan over a medium-low heat and cook the onion for 8-10 mins until soft but not coloured. Stir in the garlic and cook for 1 min until fragrant.

STEP 2
Add the tomato purée and the beans, along with their liquid, then pour in the tomatoes. Bring to a simmer, season well, then stir in the spinach. Stir and cook for 2-3 mins until the spinach has loosened.

STEP 3
Add the gnocchi, cover and cook for another 2-3 mins, then uncover and stir in the crème fraîche. Simmer for another 5 mins, adding a splash of boiling water if needed, until the gnocchi is cooked through. Serve in bowls sprinkled with the parmesan, fresh parsley and a little black pepper to finish.


Method 2

Ingredients:
- 2 large sweet potatoes
- 1 cup whole wheat flour
- 1/4 cup almond flour
- 1 egg
- Salt and pepper to taste

Instructions:
1. Preheat the oven to 400°F (200°C). 
2. Wash and pierce the sweet potatoes with a fork, then bake for about 45-60 minutes until soft.
3. Let the sweet potatoes cool, then scoop out the flesh and mash in a large bowl.
4. Add the whole wheat flour, almond flour, egg, salt, and pepper to the sweet potato mixture. Mix until well combined.
5. On a floured surface, roll the dough into ropes, then cut into bite-sized pieces.
6. Bring a pot of salted water to a boil, then cook the gnocchi in batches. They're ready when they float to the surface.
7. Drain the gnocchi and serve with your favorite sauce or toppings. 
Enjoy your healthy gnocchi! 




Labels:

Comments

Post a Comment

Popular posts from this blog

Pork and kimchi stew

  Method 1 Ingredients 750g/1lb 10oz diced pork (shoulder or leg) 2 tbsp gochujang (Korean fermented chilli paste) 10g/⅓oz dried shiitake mushrooms 1 tbsp vegetable oil 1 large onion, thickly sliced 1 large carrot, peeled and cut into chunks 2 turnips or 1 small swede, peeled and cut into wedges 200g/7oz kimchi 1 tbsp soy sauce 250ml/9fl oz chicken stock or water bunch spring onions, roughly sliced (including the green parts) salt and freshly ground black pepper To serve steamed rice small bunch coriander, leaves separated 1 tsp sesame seeds pinch gochugaru (Korean red chilli powder), or other chilli flakes Put the pork in a bowl and season with salt and pepper. Add the gochujang and stir until the pork is completely coated. Leave to marinate for 30 minutes–1 hour. Put the mushrooms in a bowl, add warm water to cover and leave to soak for 20–30 minutes. Heat the vegetable oil in a large saucepan or flameproof casserole. Add the onion, carrot and turnips and fry over a high heat, st...
Post a Comment
Read more

Ponzu tofu poke bowl

Method 1 Ingredients 1 tbsp ponzu sauce ½ tbsp rice vinegar 5g ginger, peeled and grated 1 tsp sesame oil 300g silken tofu 100g edamame beans 250g pouch cooked quinoa 100g radishes, sliced 2 carrots, peeled into ribbons 2 spring onions, finely sliced 2 small seaweed thins, crumbled 1 tsp sesame seeds STEP 1 Combine the ponzu, vinegar, ginger and sesame oil in a bowl. Pat the tofu dry using kitchen paper and tear into chunks, then gently toss in the ponzu mixture. STEP 2 Pour some boiling water over the edamame and set aside for 2 mins before draining thoroughly and seasoning with salt. STEP 3 Divide the quinoa between bowls and top with the edamame, radishes and carrots. Spoon over the tofu and drizzle over the remaining dressing before scattering over the spring onions, seaweed and sesame seeds. Method 2 Ingredients: - 1 block of firm tofu, pressed and diced - 1/4 cup soy sauce - 2 tbsp Ponzu sauce - 1 tbsp rice vinegar - 1 tbsp sesame oil - 1 tsp grated ginger - 1 clove garlic, mince...
Post a Comment
Read more

Baked ham hock pots

  Method 1 Ingredients 250ml double cream 1 egg beaten large handful of chives finely chopped generous grating of nutmeg 100g cooked ham hock chopped 150g canned potatoes cut into smaller chunks if large 60g mature cheddar grated crusty bread to serve step 1 Mix the double cream, egg and chives together in a medium bowl, and season with a generous grating of nutmeg, a pinch of salt and plenty of ground black pepper. step 2 Divide the ham hock pieces and chopped potatoes between four ramekins, then top up with the egg and cream mixture. Will keep chilled for up to two days. step 3 Heat the oven to 180C/160C fan/gas 4, or if using an air fryer heat to 180C. Sprinkle over the grated cheese, then transfer the ramekins to a baking tray if using an oven or the air fryer basket. Bake for 15-17 mins in the oven or 7-10 mins in the air fryer until golden and set with a slight wobble in the middle. Serve with crusty bread for dunking, if you like. Method 2 Ingredients: - 4 ham hocks - 2 onio...
Post a Comment
Read more