Lemon and parmesan gnocchi (294 )
Ingredients
Low fibre - 2 grams of fibre per serve
| 500 grams gnocchi |
| 300 grams tinned asparagus |
| 200 grams cubed zucchini |
| 100 grams broccolini florets (top green part) |
| 400 mls low-sodium vegetable or chicken stock |
| 5 tablespoons extra-virgin olive oil |
| 1/3 cup shaved parmesan cheese |
| 1/4 cup loosely packed parsley |
| 1/2 teaspoon oregano |
| 1 whole juice and rind of lemon |
| 10 leaves basil |
| salt and pepper to taste |
Lemon and parmesan gnocchi Directions
Heat the olive oil in a large heavy bottomed frypan on a low to medium heat.
Add the asparagus and lightly toss for approximately 5 minutes. Stir in the zucchini and broccoli florets, add stock and season with salt and pepper.
Remove from heat and set aside.
Cook the gnocchi as per the packet instructions or bring a large pot of water to a boil, add a pinch of salt and drop in the gnocchi.
Cook, stirring gently, for 4 to 5 minutes. As the gnocchi floats to the top, scoop them into a large bowl with a slotted spoon to drain the water away.
Add the basil, oregano, lemon juice, lemon rind and parsley to the frypan and stir through.
Pour the sauce over the gnocchi; gently stir to combine.
Serve topped with shaved parmesan cheese.
Nutrition facts
vegetarian
Per Serving
| Fibers (g): | 2g |
