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Spinach Gnocci

Recipe via Detox Kitchen

​​Gnocci… but make it healthy. We’ve taken this clever little recipe with crispy capers and rosemary from our friends at Detox Kitchen, who recommend substituting potato with parsnip for a lower carb alternative and bundles of flavour.

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Image via Detox Kitchen

Ingredients (Serves 4)

​​3 parsnips
​​2 large handfuls spinach
​​6 tbsp gf flour
​​3 tbsp olive oil
​​Salt and Cracked black pepper
​​2 sprigs rosemary
​​1 tbsp capers

Method

1. ​​Preheat the oven to 180 degrees. Place the parsnips whole on a baking tray and coat with 1 tbsp olive oil. Bake in the oven for 30 minutes until tender.

2. ​​Remove the parsnips from the oven and allow to cool. Scoop out the flesh, removing the fibrous centre. Place the tender flesh in a large mixing bowl.

3. Put the spinach and 1tbsp olive oil in a blender and pulse until smooth. Add this to the parsnip and combine with a fork. Add the flour, a generous pinch of salt and cracked black pepper. Mix until well combined.

4. ​​Make two even sized balls with the mixture and chill for up to an hour. Roll out on a floured surface into two long logs. Cut into small thumb sized pieces.

5. Bring a large saucepan of water to the boil. Drop the gnocchi in the water then remove with a slotted spoon as soon as they rise to the surface of the water (about a minute or two).

6.​​Heat 1tbsp olive oil in a frying pan then fry the rosemary and capers for 2-3 minutes until crispy. Add the gnocchi and fry until browned and crispy all over. Serve and enjoy!

Recipe from Detox Kitchen.

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