VEGETARIAN GNOCCHI

Pasta is a great way to add more vegetables in your diet. This vegetarian meal features sweet potato, zucchini and kale but you can swap it with whatever vegetables you have in the fridge.

| Vegetarian | Gluten Free |

INGREDIENTS:

1 Packet Gnocchi (gluten free if you prefer)

1 Sweet Potato (diced)

1 tsp Dried Thyme

1 Tbs Smoked Paprika

3 Kale Leaves (chopped)

1 Zucchini (sliced)

1 Leek (diced)

1 Clove Garlic (crushed)

1 Tbs Butter

Dash Olive Oil

Sprinkle Vegetable Stock Powder

Pink Salt to taste

SAUCE INGREDIENTS:

150ml Thickened Cream

1/2 Cup Grated Parmesan

1 Egg

1 Clove Garlic (crushed)

1 tsp Vegetable Stock Powder

Fresh herbs of choice (finely chopped)

DIRECTIONS:

1. Pre-heat oven to 180 degrees. Place diced sweet potato on a tray. Scatter dried thyme over the sweet potato. Sprinkle smoked paprika and pink salt. Lastly drizzle olive oil and rub. Place in the oven and bake for 15mins. (Hint: this depends on the size you dice your sweet potato. Larger chunks will take longer to cook).

2. Meanwhile in a large saucepan on medium heat, add butter and a drizzle of olive oil. (This stops it from burning). Once it melts, sauté the leek. Add garlic and stir till fragrant.

3. Stir in the zucchini and season with stock to taste. Sauté for 6-7mins.

4. Lastly add kale and sauté further until it begins to wilt slightly.

5. Bring a large pot of water to the boil and add a generous amount of salt and follow instructions on the pasta packet. They are generally ready when they float to the surface.

6. Once cooked, strain gnocchi and lubricate with olive oil to stop it from sticking together.

7. In a separate bowl, mix together the ingredients for the sauce.

8. Put the gnocchi back on the heat and mix the sauce in for 1min, then turn off.

9. Plate up the gnocchi, then scatter the vegetables on top.

10. Serve immediately.

STORAGE:

Fridge: 3 days