Possibly the quickest dinner you can make ready in about 20 minutes. This recipe uses courgettes, but broccoli would be just as good, or you can potentially mix the two for added diversity. This dish is not high in protein, though you can easily add chicken or tofu. However, If you leave it vegan as I did, make sure you include protein in your other meals throughout the day for sufficient daily intake. I love adding Cavolo Nero to sauces as it is an excellent source of vitamin K and phytochemicals, including lutein and zeaxanthin and also packs a good amount of vitamin C, A, and folate. If you find it challenging to source Cavolo Nero, use kale instead.
Super Green Gnocchi
Serves: 2-3 Prep time: 5 mins Cook time: 15 mins
Ingredients:
350 g gnocchi (I used Mr organic, gluten-free version)
2-3 garlic cloves
2 large courgettes
2 tbsp dried chives
salt to taste
cheese/vegan cheese (I used Violife)
For the sauce:
15 g fresh basil
2 generous handfuls of Cavolo nero (you can use kale too)
1/4 cup pumpkin seeds
1/4 cup olive oil
juice of 1/2 lemon
5 tbsp plant-based milk (I used almond milk)
Instructions:
Boil some hot water in a saucepan, add the gnocchi and cook for about 2 minutes or until they come on top. Drain and set aside.
Heat up your preferred cooking oil in a pan/wok, add grated garlic, diced courgettes, salt, and chives and let it cook for about 5–7 mins.
Whilst the veggies are cooking, make the sauce. Cut the Cavolo Nero into smaller pieces and pour over some hot water to soften the leaves slightly (let it soak for about 2 mins). Add the Cavolo Nero and all the other sauce ingredients to a blender and blend until smooth.
When the courgettes are cooked, add the gnocchi, pour over the green sauce, and combine.
Add some cheese or vegan cheese on top for extra flavour.
Serve the gnocchi with a few fresh basil leaves and sunflower or pumpkin seeds for additional healthy fats and fibre.
