Healthy_Food_Guide_UK_-_January_2020

prep 10 mincook 15 min
serves 4 vegetarian

2tbsp oliveoil
450g freshpumpkingnocchi– weused
Dell’ Ugo,availablefromWaitrose
2 garliccloves,crushed
350g smallmixedtomatoes,halved
250g asparagusorgreenbeans,trimmed,
cut into4cmlengths
200g shelledfrozensoyabeans
Handfulfreshbasilleaves
60g firmgoat’scheese

1 Heat1tbspoliveoilina non-stick,
heavy-basedfryingpanorwoksetover
a medium-highheat.Addthegnocchi
and cookfor5–10min,shakingthepan
often, untiltheyaregoldenandcrisp.
Add thegarlicandcookfor 30 sec,then
transferthegnocchitoa bowl.
2 Add theremaining1tbspoiltothe

pan,thenaddthetomatoes

andasparagusorgreenbeans.

Cook,tossing,for1–2minuntilthe

tomatoesbegintosoften.Addthesoya

beansandcook,stirring,for1–2minto

heatthrough.

3 Returnthegnocchitothepanandstir

intothevegetablemixture.Seasonwith

freshlygroundblackpepper,addthe

basilandtosswell.Dividethegnocchi

among4 servingbowls,thenadda little

morefreshlygroundblackpepperand

crumbleoverthegoat’scheesetoserve.

One-panmixedvegetablegnocchi

2

PERSERVING

337kcal 7.2gfibre

11gf a t 13gprotein

1.9gsaturates 1.1gsalt

41gcarbs 77mgcalcium

10gsugars 3mgiron

One-pan

mixed

vegetable

gnocchi

MIDWEEK RECIPES

JANUARY 2020 HEALTHY FOOD GUIDE 45