Boost your veg MIDWEEK MEALS

Make the most of sea­sonal pro­duce and go green – adding leafy veg­eta­bles and herbs to your meals makes them health­ier and more de­li­cious

BBC Good Food - - In­side Good­food - Recipes ELENA SIL­COCK pho­to­graphs STUART OVEN­DEN

MIDWEEK MEALS Go green with some de­li­cious, quick and good-for-you din­ners

Gnoc­chi with herb sauce

If you don’t like an­chovies, or want to make this dish vegan, sim­ply omit them from the sauce.

SERVES 2-3 PREP 5 mins COOK 5 mins EASY

1 tbsp ca­pers

4 an­chovies (op­tional)

1 gar­lic clove

1 lemon, juiced and zested

50g herbs (we used pars­ley, chives and basil)

4 tbsp olive oil

500g gnoc­chi

1 Blitz the ca­pers, an­chovies, gar­lic, lemon juice and herbs with 3 tbsp of the olive oil to make a sauce. Sea­son and set aside.

2 Cook the gnoc­chi in salted wa­ter ac­cord­ing to pack in­struc­tions, then drain. Heat the re­main­ing oil in a non-stick fry­ing pan over a high heat and add the gnoc­chi. Fry until crisp on the out­side and warm all the way through, about 3 mins, re­move from the pan and leave to drain on kitchen pa­per. Toss the gnoc­chi with the sauce, then di­vide be­tween bowls, top with lemon zest and cracked black pepper to serve.

GOOD TO KNOW low cal

PER SERV­ING 347 kcals • fat 15g • sat­u­rates 2g • carbs 46g • sug­ars 1g • fi­bre 4g • pro­tein 5g • salt 1.5g

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