Australian Healthy Food Guide – September 2019

asparagus

plus

+ garlic

+ basil

+ goat’s cheese

edamame beans

tomatoes pumpkin gnocchi

you’ll need ...

WEDNESDAY
One-pan spring
vegetable gnocchi
Serves 4 Cost per serve $3.80
vegetarian diabetes friendly

500g fresh pumpkin
gnocchi (see Note)
2 garlic cloves, crushed
350g mixed tomato
medley, halved
1 bunch asparagus, trimmed,
cut into 4cm lengths
200g shelled frozen
edamame beans
Handful fresh
basil leaves
60g goat’s cheese

1 Heat 1 tablespoon of olive oil

in a non-stick, heavy-based frying

pan or wok, set over medium-high

heat. Add the gnocchi; cook for

5–10 minutes, shaking pan often,

until gnocchi golden and crisp.

Add the garlic, cook 30 seconds.

Transfer gnocchi to a bowl.

2 Add another 1 tablespoon of

oil to the pan. Add the tomatoes

and asparagus; cook, tossing for

1–2 minutes, or until the tomatoes

begin to soften. Add edamame

beans; cook, stirring mixture, for

1–2 minutes, to heat through.

3 Return gnocchi to pan and toss

to combine. Season with cracked

black pepper. Add basil and toss

well. Divide the gnocchi between

four serving bowls. Garnish the

gnocchi with a little cracked black

pepper and then crumble over

the goat’s cheese, to serve.

Note Fresh pumpkin gnocchi is

available from the refrigerator

section of your supermarket.

1404kJ/336cal

Protein 13.5g

Total Fat 14.1g

Sat Fat 3.8g

Carbs 33.8g

Sugars 7.1g

Fibre 9.3g

Sodium 458mg

Calcium 103mg

Iron 3.4mg

PER SERVE

15

mins

SEPTEMBER 2019 HEALTHY FOOD GUIDE 47