One of my big goals for 2020 is to really get to grips with spending, saving and budgeting. Part of this plan is to stop wasting food. I do all my shopping online which is a huge time saver. The disadvantage is some things are hard to buy in small quantities, like parsnips. Which means a surplus rolling around in the back of my fridge. So I was especially pleased to find this recipe close to my next shopping delivery day, as my careful meal planning had used up everything apart from a few parsnips and half a bag of spinach. Throw in a few capers and that’s pretty much all you need.
I don’t eat a lot of Italian food as too much white flour and dairy don’t make me feel great. This doesn’t mean I don’t love pizza, but I rarely eat other Italian food. Even my pasta is made from brown rice. So gnocchi is not something I would buy or choose to make. However, I love how much healthier this version is from the Detox Kitchen. I ate a whole bowl and wanted to eat another it tasted so good. The little dumplings are doughy and satisfying, and the pop of salt from the capers is delicious. It turns out it also makes great baby food if you remove the capers. Although, Zahra’s little pincer grip is not quite developed enough to be able to pick them up. She nommed her way through a small mound of these.
Check out The Detox Kitchen’s fantastic blog for lots more recipe inspiration:
https://detoxkitchen.co.uk/recipes/spinach-gnocchi
Spinach Gnocchi (The Detox Kitchen)
Ingredients
- 3 Parsnips
- 2 Large handfuls of spinach
- 6 tbsp Gluten free flour
- 3 tbsp Olive oil
- 2 sprigs Rosemary
- 1 tbsp Capers
- Salt & pepper to season
Instructions
- Preheat the oven to 180 degrees
- Place the parsnips whole on a baking tray and coat with 1 tbsp olive oil. Bake in the oven for 30 minutes until tender.
- Remove the parsnips from the oven and allow to cool. Scoop out the flesh, removing the fibrous centre. Place the tender flesh in a large mixing bowl.
- Put the spinach and 1tbsp olive oil in a blender and pulse until smooth. Add this to the parsnip and combine with a fork. Add the flour, a generous pinch of salt and cracked black pepper. Mix until well combined.
- Make two even sized balls with the mixture and chill for up to an hour. Roll out on a floured surface into two long logs. Cut into small thumb sized pieces.
- Bring a large saucepan of water to the boil. Drop the gnocchi in the water then remove with a slotted spoon as soon as they rise to the surface of the water (about a minute or two).
- Heat 1tbsp olive oil in a frying pan then fry the rosemary and capers for 2-3 minutes until crispy. Add the gnocchi and fry until browned and crispy all over. Serve and enjoy!
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