A delicious, comforting and decadent gluten-free Italian gnocchi recipe. Thyme infused, roasted Romano peppers, tomatoes, olive oil and feta cheese for this rich Mediterranean flavors dish, that will satisfy your palate.

Roasted peppers, tomatoes, thyme & feta gnocchi

February 10, 2019

Servings: 2

Difficulty: Easy

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A delicious and decadent gluten-free potatoes gnocchi full of Mediterranean flavors and one of your five a day.

By: The Healthy Gourmet

Ingredients

• 200 gr potatoes gnocchi
• 2 Romano peppers
• 6 cocktail tomatoes
• a generous bunch of fresh thyme
• 50 gr feta cheese
• 2 garlic cloves
• a dash of chili flakes
• a sprinkle of extra-virgin olive oil
• black pepper to taste
• _

Directions

• Step 1 Wash the tomatoes cut in halves and place then in roasting tin, add the cleaned peppers cut in two, sprinkle with olive oil, few sprig of thyme and roast them in the oven for 15 min.
• Step 2 in the meantime, peeled the garlic cloves, cut them in two and let them sweat in a non-stick pan for 1 min together with the chili flakes and some olive oil.
• Step 3 When ready, add the roughly cut peppers and tomatoes to the pan and let the flavor mix for a few minutes at low heat.
• Step 4 Cook the gnocchi, drain them and place them in the pan with the sauce and the crumbled feta cheese. Stir and serve!

Nutritional lowdown. Potatoes gnocchi have a slightly higher GI than pasta, so they need to be consumed in moderation. This recipe contains lots of fibers,and a bit of fat from the feta cheese, which helps to slow down the absorption of carbohydrates.

Time saving tip. The roasted peppers & tomatoes, can be used for my gorgeous deep red soup “Roasted peppers, tomatoes & sumac soup” a triumph of Mediterranean flavors. Simply bake the double amount of peppers and tomatoes and voila’, you have another delicious & healthy meal for the following day or to freeze an use up when you fancy a yummy soup.

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Soups are the best way to add fibers to your diet, manage and lose weight. Comforting and filling they can be prepared in advance and frozen for the your convenience.

Delicate and delicious this light soup is perfect this late summer and early autumn time. Rich in fibers friendly for your gut this soup is perfect for the whole family.

Asparagus, courgettes & celery soup with fennel seeds

September 14, 2018

Servings: 4

Difficulty: Easy

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Delicate and delicious this light soup is perfect this late summer and early autumn time. Rich in fibers friendly for your gut this soup is perfect for the whole family.

By: The Healthy Gourmet

Ingredients

• 1 bunch of asparagus
• 3 medium courgettes
• 5 celery stalks
• 1 small potato
• 3 shallots
• 1 small brown onion
• a sprinkle of extra-virgin olive oil
• a pinch of fennel seeds
• 1 kalo organic stock cube

Directions

• Step 1 Simply peeled the onion, shallots and potato,cut them in chunks and add them to a pot. Add all the remaining vegetables cleaned and cut in chunks, kalo and fennel seeds. Cover up with water,bring to boil and then simmer for 25 min.
• Step 2 Blend and serve and with a sprinkle of olive oil.
• Step 3

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A  super quick but comforting recipe ready in less than 10 min, these potatoes gnocchi with sundried tomatoes, olives and rocket pesto are vegan and gluten, ideal for when you need to indulge a bit but have only little time! Pestos are are really easy to make and a great way to use up your leftovers. There is no need to buy the shop made ones that are going to sit in your cupboard, providing and easy temptation. When you make your pesto yourself, you can control the quality of the ingredients and avoid all the nastiness of the shop bought ones.

Prep time 10 min

Ingredients

• 100 grams potatoes gnocchi
• 3 sun-dried tomatoes
• 4-5 black pitted olives
• a handful of rocket leaves
• a sprinkle of olive oil
• black pepper
• sea salt to taste

Method

• Place the tomatoes, olives and rocket in a blender and blend until you get a smooth paste.
• Cook the gnocchi according to the packet instruction and when ready mix with the paste and stir well, adding a sprinkle of olive oil and black pepper. Enjoy!

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This recipe is the perfect complement to my “Turkey, sage ad Parma Ham rolls” for a dinner that is a perfect for those chilly night in that are coming soon. It is very easy and quick to make, and it perfect for kids and grown ups alike.

This version combines the taste of the traditional mash, with the need of limiting sugars as it is made in equal proportion by cauliflower and potatoes halving the starch content. The sage will fill your kitchen with an inviting aromatic smell, that will make you devour this dish in seconds.

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Cauliflower mash

September 25, 2017

Servings: 2

Difficulty: easy

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A perfect recipe for a winter night in, when you want something soothing and comforting but with half the calories and sugars than the traditional mash.

By: The Healthy Gourmet

Ingredients

• half of a cauliflower
• 1 big potatoes
• a dash of nutmeg
• few sage leaves
• freshly grated Parmigiano Reggiano cheese

Directions

• Step 1 Clean, wash and steam both the cauliflower and the potato (without the skin) adding 2-3 sage leaves. When soft take them out the steamer and mash either using a blender or a proper potatoes masher.
• Step 2 Add a dash of nutmeg, and lashings of freshly grated Grana Padano cheese adding a little of warm water if the mash feels too thick. Make sure that you add the cheese when the mash is hot, so that it will melt and blend.
• Step 3 Serve!