• thehealthylawyer

RECIPE: Gnocchi 2-ways - Burnt Sage & Lemon + Garlic Butter

Updated: Nov 25, 2021

What's better than one bowl of gnocchi? Two of course! Each dish can easily stand on it's own so you don't have to make both at once, so feel free to try them out separately or have a little gourmet cook-off like we did.


Both dishes are similar in that they use simple ingredients and have some similar flavours, because with gnocchi simplicity is key. The recipe as it stands is not super high in protein, so if I were to have this on a regular basis I would include some sources of protein (see recipe notes for suggestions).


As per usual, I didn't particularly measure what I used and instead went by my own preferences, so feel free to use this recipe as a guide and adapt it to your taste. Both recipes can be made to be gluten and dairy free so see the recipe notes for substitutes.



BURNT SAGE & GNOCCHI (V, GF, DF)

INGREDIENTS:

1 x packet of gnocchi (I used Simply Wize Gluten Free Pumpkin Gnocchi)

Extra virgin olive oil

2 garlic cloves, finely chopped

Fresh sage leaves

Rocket

Lemon juice, to taste


METHOD:

  1. Cook gnocchi according to packet directions, and set aside once cooked.

  2. Heat the olive oil in a frying pan over medium-high heat, and cook the garlic until golden. Add the sage leaves and cook further until they are crispy.

  3. Add the cooked gnocchi to the pan, along with lemon juice and rocket to desired taste.

  4. Season with salt and pepper to taste, and top with parmesan cheese (optional - use vegan cheese for DF).



GARLIC BUTTER GNOCCHI (GF)

INGREDIENTS:

1 x packet of gnocchi (I used Simply Wize Gluten Free Gnocchi)

Butter

2 garlic cloves, finely chopped

1 x bunch asparagus

Baby spinach

Parmesan cheese


METHOD -

  1. Cook gnocchi according to packet directions, and set aside once cooked.

  2. Heat butter in a frying pan over medium-high heat, and cook the garlic until golden. Add the asparagus and fry until cooked but firm.

  3. Add the cooked gnocchi to the pan, along with baby spinach as desired.

  4. Season with salt and pepper to taste, and top with parmesan cheese.

NOTES:

- swap butter for vegan butter or olive oil

- parmesan cheese for vegan cheese

- to increase the protein content, add tofu, chorizo or another preferred animal protein