Now that the weather has cooled off, it’s time for comfort food.  And the best is pasta and gnocchi.  With this recipe you can really load up with as many green veggies as you like.

1 tbsp olive oil

1 onion, finely diced

2 cloves garlic, crushed

¼ cup verjuice or white wine

¼ tsp chilli flakes (to taste)

1 zucchini, grated

1 head of broccoli, cut into florets

1 cup frozen peas, rinsed under cold water and drained

Salt and pepper to taste

Dry roasted almonds, chopped to serve

300g gnocchi, cooked according to packet instructions

 

Heat olive oil in a large frypan and sauté onion on medium heat for two minutes then add garlic and sauté for a further 2 minutes.

Add white wine or verjuice and cook off liquid.

Add chilli, zucchini and broccoli florets and cook for 5 minutes until the broccoli is tender.

Add peas, salt and pepper and heat through.

Toss with gnocchi and sprinkle with toasted almonds.

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