This Monday take a break from meat-laden meals and indulge in this hearty but healthy take on a classic Italian dish
In support of the Meat-Free Monday trend, we’re topping up on easy vegetarian recipes so for at least one day each week we can curb carnivorous cravings and indulge in a veggie feast instead.
For inspiration we caught up with author Kate Bradley, whose healthy, vegan plant based recipe book, Kenko Kitchen , features a whole host of refined-sugar and gluten free delicious dishes. Here she shares her hearty but healthy take on a scrumptious Italian classic.
“Gnocchi has to be one of the best types of pasta. It’s surprisingly easy (and quick) to make and will fill you up. This is a gluten- and grain-free version, perfect for those with an intolerance. When paired with the pesto it will blow your socks off!”
Ingredients (serves 5)
2 kg (4 lb 6 oz) potatoes, peeled and chopped
300g (10 ½ oz) English spinach, chopped
1 teaspoon salt
260 g (9 oz/2 cups) buckwheat flour
basil leaves to serve
100 g (3 ½ oz/2 cups) basil
2 garlic cloves
Zest of 1 lemon
40 g (11/2 oz/ ¼ cup) pine nuts
2 tablespoons cashews
40 g (1 ½ oz/ ¼ cup) almonds
To make the gnocchi, start by steaming the potatoes until soft, around 15 minutes. Transfer them to a bowl with the spinach and mash until smooth. Add the salt and flour and, using your hands, gently work the mixture to make a dough. Sprinkle a work surface with flour and roll the dough into 2.5 Å~ 1 cm (1 Å~ ó in) cylinders and chop into 2.5 cm (1 in) pieces. Gently flatten the top of each gnocchi with a fork and set aside to dry for about 20 minutes. For the pesto, combine all the ingredients in a food processor or blender and blitz until smooth but still chunky (or to your desired pesto consistency). To cook the gnocchi, place them in boiling hot water and when they rise to the top, remove them. Toss the gnocchi in the pesto and serve with micro basil leaves on top.
Kenko Kitchen by Kate Bradley, Hardie Grant, £20.00, Photography: Elisa Watson, buy online
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