oliveoilandlemon

recipes for healthy living

Tag: gnocchi

Gnocchi with Broccoli, Capers and Roasted Peppers

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This is the perfect dinner in a hurry from store cupboard essentials. We always have jars of cooked red peppers and gnocchi in the fridge. The capers are a delicious addition however if you don’t have them still make it, it will be almost as delicious without.

Gnocchi with Broccoli, Capers and Roast Red Peppers

Serves 4

2 shallots

1 tbsp oil

1tbsp capers

500g potato gnocchi dumplings

1 medium broccoli in florets, blanched for 3 minutes

500ml tomato passata

140g chopped cooked peppers (from a jar)

Place 1ltr boiled water into a medium pot, add 1tsp salt, bring back to the boil and add the gnocchi.

When they rise to the surface, remove to a tray lined with greaseproof paper

Meanwhile, slice the shallots finely and fry in the oil until well golden.

Set aside and add the gnocchi to the pan and fry for 1 minute each side until golden and remove and keep warm.

Add the tomato passata to the pan, the chopped cooked peppers and season well, taste and if necessary, add a pinch of brown sugar, Stir in the gnocchi, broccoli and the capers and bring everything back to warm again.

Serve in bowls with an optional grate of parmesan.

Spinach and Ricotta Dumplettes

Spinach and Ricotta Dumplings

This is an older recipe which I have tweaked a bit. If you like to be meat free a day or 2 during the week then this is a delicious option. I call these dumplettes and they are made with spinach, ricotta and eggs so there is plenty of oomph in these to fill you up. Add the fact that you are getting a good source of protein from the eggs and cheese as well as a boost of vitamins and good fats from the dressing… Great all round and delicious too.

Spinach and Ricotta Dumplettes

200gr baby spinach -washed, wilted on a hot pan then squeeze out excess water and chop well; (PS it is really essential you squeeze out all the water!)
200gr ricotta cheese;
50gr fresh grated Parmesan
50gr plain gluten free flour and a little more for rolling the dumplettes when formed
2 eggs;
2 tbsp chopped flat leaf parsley;
1 clove of garlic chopped and mashed;

Combine all the ingredients and season well. Mix until a sticky dough forms – you could gently pulse in the food processor if you wished.
With damp hands, roll tablespoons of the mix small balls and roll to coat in the extra flour. Cook in batches in boiling salted water for about 3-4 minutes each. Flip them over half way and then tip them out onto parchment paper. At this point you can cool and store in the fridge until ready to serve. Then melt  some butter in a non stick pan and fry the dumplings over a medium heat for about 2 minutes each side until golden brown and crispy. Drizzle some of the  Tomato and Herb dressing onto the dumplettes and serve.

Tomato and Herb Salsa
300gr mixed cherry tomatoes  quartered
2 anchovy fillets chopped
Handful of mint chives and flat leaf parsley 25chopped
1 clove garlic chopped and mashed
1 tbsp white wine vinegar and olive oil
salt and pepper to taste
Place everything in a bowl, season and toss to combine.
 

 

Pumpkin gnocchi

Tray of Gnocchi

I have had 2 cans of pumpkin puree in the press since Halloween, bought with great intentions, but sitting unused ever since. Every time I opened the press they were sitting there looking at me saying ‘Oi, what about that pumpkin pie you were going to make’. The time had passed to make the pie so I had to think of something else. The cold weather we have inspired this Pumpkin Gnocchi, based on a recipe for traditional recipe, paired with chorizo and absolutely delicious. Now I only have one can left……….

Pumpkin Gnocchi with Chorizo
Makes about 48 small pieces

60gr butter
350gr starchy potatoes
350gr pumpkin puree
40gr grated Parmesan
70gr all purpose gluten free flour
¼ tsp grated nutmeg
Salt and pepper
1 egg yolk

Oven at 180C
Bake potatoes until they soft and skins are crispy
Allow to cool slightly and scoop flesh into a bowl
Add the pumpkin puree and mash until smooth
Add parmesan, flour salt & pepper and Nutmeg
Add the egg yolk and stir until the mixture comes together into a soft dough.
Divide the dough into 4 and roll out each piece on a lightly floured surface into a log about 1.5cm in diameter
Cut into 2 cm pieces and place on a lightly floured tray
Cook the gnocchi, in batches, in a large pan of salted water for about 3 minutes until firm and floating on the surface.

To serve – Per person
1 oz diced chorizo
4-5 pieces of gnocchi

To Serve: heat 1 tbsp olive oil over a medium heat and add the diced chorizo and fry until it starts to release its oil. Remove an keep warm, Add a further tbsp oil and when hot, add the gnocchi and fry until golden and crispy. Season and toss back in the chorizo and toss gently to combine.

Serving of Gnocchi

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