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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Fresh greens, salty goat's cheese and pillowy gnocchi parcels make for a flavour combination you never knew you needed! Perfect for both summer and winter.
1 Heat 1 tablespoon olive oil in a non-stick, heavy-based frying pan or wok set over a medium-high heat. Add the gnocchi and cook for 5–10 min, shaking the pan often, until they are golden and crisp. Add the garlic and cook for 30 sec, then transfer the gnocchi to a bowl.
2 Add the remaining 1 tablespoon oil to the pan, then add the tomatoes and asparagus or green beans. Cook, tossing, for 1–2 min until the tomatoes begin to soften. Add the edamame and cook, stirring, for 1–2 min to heat through.
3 Return the gnocchi to the pan and stir into the vegetable mixture. Season with freshly ground black pepper, add the basil and toss well. Divide the gnocchi among 4 serving bowls, then add a little more freshly ground black pepper and crumble over the goat’s cheese to serve.
Calories 337 cal
Kilojoules 1410 kJ
Total fat 11 g
Saturated fat 1.9 g
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