Lemon parmesan gnocchi Dinner Lunch All Apple themed Breakfast / Brunch Dessert Dinner Lunch Snacks / Drinks Soups / Sides / Sauces Summary Lemon parmesan gnocchi using high and low fibre ingredients Preparation Time: 15 Cooking Time: 5 Total Time: 20 Quantity: 6 High fibre Ingredients 150 grams of chickpeas 500 grams of gnocchi 5 tablespoons of extra-virgin olive oil 300 grams of fresh asparagus 100 grams of peas, fresh or frozen 400 mls of a low-sodium vegetable or chicken stock Juice and rind of 1 lemon 1/3 cup of shaved parmesan cheese 10 basil leaves 1/4 cup of loosely packed parsley 1/2 teaspoon of oregano Salt and pepper to taste Method 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 peas and chickpeas, add stock and season with salt and pepper. Cook until the asparagus is tender, then 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 Type Quantity Fiber 5g Low fibre Ingredients 5 tablespoons of extra-virgin olive oil 500 grams of gnocchi 300 grams of tinned asparagus 200 grams of cubed zucchini 100 grams of broccolini florets (the top green part) 400mls of a low-sodium vegetable or chicken stock Juice and rind of 1 lemon 1/3 cup of shaved parmesan cheese 10 basil leaves 1/4 cup of loosely packed parsley 1/2 teaspoon of oregano Salt and pepper to taste Method 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 Type Quantity Fiber 2g