Simple Spring Green Gnocchi

Spring green gnocchi

This delicious spring gnocchi is full of hormone balancing nutrients and is a firm favourite with the whole family!

If you’re looking for a recipe which is easy, loved by the kids, nutrient dense and super supportive for your hormones, this is it.

This gnocchi contains some of my favourite hormone balancing foods:

• Broccoli - aside from being rich in calcium and vitamin C, broccoli contains an amazing compound called indole-3-carbinol (I3C). This may help balance hormones by regulating oestrogen levels.

• Rocket - bitter greens support liver detoxification, which get rid of toxins from the body, lower cholesterol levels, and regulate hormones and ovulation.

• Spinach - another leafy green, rich in iron (helping prevent iron deficiency which affects up to 35% of all women) and calcium which has been found to help PMS and mood changes during our menstrual cycle.

• Garlic - a powerhouse food best eaten raw, it also promotes lifer detoxification due to its’ sulfur containing compounds.

This recipe is vegan and gluten free for those who have dietary requirements. Feel free to swap gluten free gnocchi for the regular kind.

SERVES 2

INGREDIENTS

• 500g Gluten free gnocchi

• 1 cup snow peas, cut lengthways

• 1 large broccoli head, cut into small florets

• 2 Tbs avocado oil

• 2 cloves garlic

• 2 teaspoons ginger

• ½ teaspoon chilli flakes (optional)

For the pesto:

• 2 cups baby spinach

• 1 cup coriander or basil

• 2/3 cup cashews, raw

• Juice of 1/2 lemon

• 1 clove garlic

• ¼ cup avocado oil

• Salt and pepper to taste

INSTRUCTIONS

1. Prepare gnocchi according to instructions, rinse under cold water and drain well.

2. Heat a large pan on medium heat.

3. Add a small amount of avocado oil, garlic, ginger (and chilli if using) and stir 2-3 minutes until fragrant.

4. Add broccoli florets and snow peas and sauté until just starting to soften.

5. Set vegetables aside.

6. Add 1 additional teaspoon oil to the pan, and add the cooked gnocchi. Stir fry for 1-2 minutes, or until the gnocchi is lightly golden.

7. Place gnocchi, broccoli and snow peas into a larger bowl and mix through pesto.

To make the pesto:

1. While the gnocchi is cooking, place cashews in food processor and process until cashews are blended.

2. Add spinach, basil and coriander, as well as garlic, olive oil and lemon juice to food processor and blend until it forms a thick, smooth green paste. Add salt and pepper to taste.

Enjoy!

NOTES

Gnocchi can be stored in an air tight container in the fridge up to 3 days. Reheat in microwave before eating.

For a family size meal, we used two packets of gnocchi.

Garnish ideas: snow pea sprouts, dairy free parmesan, hemp seeds