Gnocchi with lemony vegetables

If you’ve never had gnocchi, you are in for a treat! Gnocchi is a potato dumpling where potatoes are mashed and then mixed with flour and egg. The good thing about Gnocchi is it can be paired with almost anything as it’s so versatile. So, this easy gnocchi and lemon vegetables is a great weeknight vegetarian meal.

Serves: 2

Preparation time: 15-20 minutes 

406kcal per person

Ingredients

80 g tender stem broccoli

160 g fine green beans

80 g sugar snap peas

2 spring onions

1 lemon

35 g Italian hard cheese

350 g wholemeal gnocchi (you can buy them ready-made or make them yourself!)

1 tsp of olive oil

20 g butter/low-fat spread

Pinch of salt

Pinch of pepper

Instructions

• Cut broccoli and green beans in half, and slice sugar snap peas lengthways.
• Trim and chop the spring onion finely. Cut the lemon in half. Grate the Italian cheese.
• Add gnocchi, broccoli and green beans to a pan of boiling water with a pinch of salt, bring to a boil and simmer for 3 minutes.
• Heat a pan with olive oil, and add the drained gnocchi, broccoli and green beans, along with the sugar snap peas and chopped spring onions.
• Cook for 4-5 minutes, occasionally stirring, until the gnocchi begins to crisp.
• Add the butter/low-fat spread to the pan along with the juice of half a lemon. Cut the other lemon half in two.
• Season with a little salt and pepper, and give everything a good mix-up until the butter has melted.
• Serve the gnocchi and veg topped with the grated cheese, top with black pepper and pop a lemon wedge to the side.

Why choose this recipe?

Wholemeal gnocchi has a higher fibre content than regular gnocchi. Tender stem broccoli, sugar snap peas and fine green beans also help achieve your daily fibre intake of 30g/day. More and more studies show that a diet high in fibre is also associated with a decreased breast cancer risk.  

Women who eat a high amount of fruits and vegetables may have a lower risk of breast cancer than those who eat fewer fruits and vegetables—according to a 2018 study, cruciferous vegetables, such as broccoli, and yellow and orange vegetables, had a particularly significant association with lower breast cancer risk. 

Enjoyed this recipe and are craving more like this? Breast Cancer Uk’s brand new recipe e-book is out now! Download (for free) ‘Organic Flavours’ today. What are you waiting for? Get cooking. 

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