Creamy Vegan Sun-Dried Tomato & Broccilini Gnocchi

On the table in: 10minutes
Serves: 4
Origin: Italian

Ingredients

  • 1 garlic clove
  • 1 bunch broccolini
  • 500g pkt fresh mini or regular-sized gnocchi
  • 150g (1 cup) frozen peas
  • 100g sun-dried tomato strips, 1 tbs oil reserved from jar
  • 1 tbs plain flour
  • 375ml (11 ⁄2 cups) So Good Almond Original milk
  • Fresh basil leaves, to serve

1571 kj

ENERGY

8.6g

FAT TOTAL

2.1g

SATURATED FAT

10.4g

FIBRE

10.7g

PROTEIN

59.3g

CARBS (TOTAL)

All nutrition values are per serve

Per serving: 319 calories; 26.6g carbohydrates; 38.5g protein; 10.7g fat; 3.1g fibre

Instructions:

  1. Preheat the oven to 170°C/325°F/Gas Mark 3.
  2. Beat the skim milk and egg together and put to one side.
  3. Mix the turkey mince with the other ingredients (except the milk and egg) and season well with sea salt and freshly ground black pepper.
  4. Put the turkey mixture into an oiled oven proof dish and pour the egg and milk mixture over.
  5. Put the dish into a deep roasting tin of warm water coming half way up the side of the dish (this is called a water bath).
  6. Cover and put into the middle of the oven to bake for 45 minutes to an hour.
  7. Divide between two serving plates and serve with a fresh side salad (if desired).

Chef’s suggestions:

  • You can also eat this dish cold in a sandwich or with salad for a light lunch.
  • For gluten-free, replace the oat flakes with rice flakes.
  • For dairy-free, use soy milk instead of skim milk.
  • For vegetarian, use quorn or TVP (textured vegetable protein) instead of turkey mince.

We would like to acknowledge that this recipe was sourced from taste.com.au on 4th September 2020

  • Author: Michelle Southan
  • Image credit: Nigel Lough
  • Publication: Taste Magazine

https://www.taste.com.au/recipes/vegan-creamy-sun-dried-tomato-spinach-gnocchi-recipe/3i3q8pba?r=recipes/vegandinnerrecipes&c=uh384e9y/Vegan%20dinner%20recipes