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Lunch | Vegetarian

Gnocchi with wild rocket

A vegetarian lunch that provides protection for your cells, eyesight, blood and heart

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Gnocchi with wild rocket recipe
Serves:
4
Preparation:
10 Mins
Cooking:
30 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Eggs, Gluten
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What are the health benefits of Gnocchi with wild rocket?

A vegetarian lunch that provides protection for your cells, eyesight, blood and heart

 

Ingredients

Method

Ingredients

10g basil leaves, roughly torn nutritional information
10g basil leaves, roughly torn
6g 1 garlic clove, finely chopped nutritional information
6g 1 garlic clove, finely chopped
2 egg yolks nutritional information
2 egg yolks
150ml olive oil nutritional information
150ml olive oil
100g 1 small onion, finely chopped nutritional information
100g 1 small onion, finely chopped
20g freshly grated Parmesan nutritional information
20g freshly grated Parmesan
500g floury potatoes, peeled and chopped nutritional information
500g floury potatoes, peeled and chopped
10g 1 red chilli, finely chopped nutritional information
10g 1 red chilli, finely chopped
200g wild rocket nutritional information
200g wild rocket
Salt and pepper to taste nutritional information
Salt and pepper to taste
150g plain flour nutritional information
150g plain flour
5g rice flour, for dusting nutritional information
5g rice flour, for dusting
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) For the gnocchi, bring a pan of salted water to the boil and cook until the potatoes are tender, about 15-20 minutes. 
2) Drain and mash then leave to cool. 
3) Season with salt and pepper, stir in the egg yolks and add the flour. 
4) Bring the mixture together to form a dough.
5) Sprinkle the rice flour onto your work surface and roll out the dough into long sausage shapes, roughly 3cm thick. 
6) With a sharp knife cut into dumpling shapes of about 2cm. Set aside. 
7) For the sauce, roughly chop most of the rocket leaving a little aside to garnish.
8) Blanch the chopped rocket for a minute in boiling salted water. Remove and refresh in cold water and drain well.
9) In a large frying pan, heat the olive oil. Add the onion, garlic and chilli and fry until the onion is soft and translucent. 
10) Stir in the  blanched rocket and basil and stir fry for a couple of minutes to heat through. Season to taste.
11) Bring a pan of water to the boil and turn down to a simmer. Add the gnocchi and as they rise back to the surface remove with a slotted spoon and drain well.
12) Add to the sauce and mix carefully to coat well. 
13) Serve immediately topped with the Parmesan and the reserved rocket. 

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