A delicious and healthy recipe with fresh home made gnocchi, just don’t go overboard with butter and cheese. If you want to use shop bought gnocchi, it will be a lot quicker and there are some organic ones you can get. However, they are so easy to make at home, of course at a fraction of the price, so there is no reason not to try.
Soft potatoey pasta should go down well with the kids and veggies go so well with it. To be honest, my baby preferred the veggies.
This is another recipe that you can make using 100% organic ingredients.
Serve on its own or with baked fish, salmon with pesto would work well. You could bake it at the same time as the gnocchi.
* indicates that the ingredient is organic / easily available in the UK as organic
Prep time 5 mins
Cooking time 1 hour
Serves 2 adults and a baby x2 with some leftovers
500g floury potatoes*
160g plain flour*
2 fennel bulbs*
2 garlic cloves*
50 g butter*
60g cheese* (parmesan or cheddar or any other cheese of your choice)
salt and black pepper* to taste
Boil potatoes in their skins. When soft, cool, peel and mash. Add egg, flour and a little bit of salt. Combine the ingredients quickly without overworking the dough. Roll the dough into a long sausage and cut little nuggets with a knife. Put them in a vessel with boiling water until they float to the top. Remove with slotted spoon and toss with a little bit of butter to prevent them from sticking.
When you are waiting for your potatoes to cool, cut fennel into thick slices and divide broccoli into florets. Put them in a vessel with boiling water for no more than 3-4 minutes. Drain and set aside. Do not overcook the broccoli, watch it like a hawk.
Heat the oven to 220C. Prepare an ovenproof dish and butter it well. place cooked gnocchi, broccoli and fennel in the dish and cover it with pieces of remaining butter and crushed garlic. Season to taste and sprinkle with grated cheese. Bake for 20 minutes or until cheese is nicely melted and golden.
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This recipe has been entered to the Meat Free Mondays feature at Tinned Tomatoes.