Gnocchi & Roast Veggie Salad

Updated: Aug 22, 2021



Serves:

Nutrition Clients - Varies

General Subscription - 2 servings


Ingredients: (per 500 grams gnocchi)

Gnocchi ⭑

30 grams parmesan cheese

½ cup cream or half and half

Flaked almonds, toasted ⭑

Garlic cloves, minced

Baby spinach

Olive oil ⭑


Roast veggies:

Kumara or pumpkin, peeled and diced ⭑

Red onion, quartered

Zucchini, diced


Method:

Preheat oven to 180°C. Toss vegetables in oil on a lined oven tray, season then bake for 20 minutes or until golden and tender. Meanwhile, heat oil in a large pan over a medium to high heat and toast the almonds for 2 - 3 minutes then set aside. Return to the pan with a drizzle of olive oil, add gnocchi in a single layer and cook until golden on each side. Add garlic, stir until fragrant, add cream and grated parmesan then stir until thickened. Gently stir roast veggies through the gnocchi then serve on a bed of greens garnished with toasted almonds.

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