This is the first time that I have made gnocchi and its actually went so well! I am pretty proud of myself (as you can tell). This vegetarian main tastes DELICIOUS, contains 3 of your 5-a-day, and is low in fat and salt!
- 1 whole squash
- 6 tbsp plain flour
- 1 tsp nutmeg
- 1 tsp dried sage
- 1 clove garlic, minced
- sprigs of thyme
- 200g white mushrooms
- 150g broccoli
- 1 400g can butter beans
- 40g parmesan, grated
- Cut the squash into pieces and put in the microwave for roughly 5 x 2minute blasts, or until the flesh is soft.
- Meanwhile cook the broccoli and beans for 5 minutes in a pan of boiling water, and dry fry the mushrooms for 5 minutes.
- Squeeze the flesh into a bowl and mash up, add the nutmeg, sage, garlic, and flour – this should form a dough, if not, add more flour.
- Roll out the dough into a thick strip and cut into gnocchi-sized pieces.
- Add to a pan of boiling water and cook for roughly 4 minutes or until the pieces are floating on top.
- In an oven-proof dish, add the gnocchi, mushrooms, broccoli, thyme, and sprinkle with parmesan.
- Oven-cook on 220/8, or grill, until all the cheese has melted on the top.
- Serve and enjoy!
Squash – despite the large natural sugar content, squash provides LOADS OF B vitamins, which have functions in energy release in respiration, and is massively high in potassium which maintains fluid and electrolyte balance.
Cheese – even though it has a relatively high fat content, cheese is high in calcium for bone strength and stability.