||Sun Blushed Gnocchi & Spinach||
I've been having some serious lighting issues the past few days, and today was no better. But for the lack of recent posts here's what I had for dinner.
Gnocchi with a sun blushed tomato sauce, spinach and in the name of getting those micro nutrients, I snuck a load more finely diced veg in there.
Details down there.
Sun Blushed Tomato Paste-
1 cup sun blushed (or semi-dried) tomatoes
1 tbsp capers
1/3 cup pistachio nuts
2 cloves garlic
30g fresh basil (save some for garnish)
1/2 tbsp lemon juice
1 tsp oregano
1/2 tsp dry basil
1/2 tsp maple syrup or honey
1 very small red onion, diced
2 baby leeks (approx 1/3-1/2 normal), sliced
6 olives, diced small
1 cup chestnut mushrooms (approx 4 large), diced small
1/2 cup courgette (approx 1/4), diced small
1/2 cup Aubergine, diced small
1/3 cup red or yellow pepper (approx 1/2), diced small
1/2 cup tomatoes (7 cherry toms), diced small
400ml veg stock from bullion powder
650g fresh gnocchi *measurements represent diced veg
Chuck all the sun blushed tomato paste ingredients into a food processor & blitz until smooth. Set aside.
Heat around 1-2 tbsp of oil in a large pan or pot & add the onion, followed by the leek then the garlic cooking for around 1 min in between.
Now add the mushrooms, pepper, aubergine & courgette and cook until starting to go tender.
Stick in the tomatoes followed by around 80% of the paste & a splash of the veg stock. Give it a good mix ensuring everything is coated. .
Finally add around 350ml of the stock along with the gnocchi. Give it another mix and add the rest of the paste & stock as needed. Cooking until the gnocchi is tender but still retains a bite.
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