Serves 4
Vegan friendly with modifications
The total amount of vegetables you want in this dish is 500g, so this means you can play around with the prebiotics.
We have used brussel sprouts, but you could also add some asparagus, or finely chopped leek.
You can also increase the quantity of lentils depending on your preference.
1 large broccoli (about 350g)
150g brussel sprouts
1kg (about 2 packs) dried gnocchi
1 tbsp fennel seeds
½ can of green / brown lentils, rinsed & drained
extra virgin olive oil
2 lemons, 1 sliced and 1 halved
2 cloves of garlic, minced
50g pecorino / parmesan cheese, grated
sea salt and black pepper
handful of parsley, leaves torn
1. Preheat the oven to 220°C
2. Cut the broccoli into florets. Trim the woody exterior off the stalk and cut into chunks similar in size to the florets.
3. Cut brussel sprouts in ½ or ¼’s depending on their size.
4. Open the packets of gnocchi and separate them well (they tend to stick together).
5. Combine the broccoli and sprouts in a large bowl, along with the gnocchi, fennel seeds, sliced lemon, garlic, lentils, and drizzle everything with a good amount of olive oil.
6. Season well with sea salt and black pepper and toss to combine.
7. Tip the mixture onto 2 large baking trays, making sure that everything is in a single layer, and roast for 15-20 minutes, until gnocchi are golden, and the broccoli and lemon are caramelised.
8. Remove from the oven and toss everything together. The flavour of the charred lemon will coat the gnocchi and broccoli.
9. To serve, place the trays in the middle of the table and top with a drizzle of olive oil, cheese, parsley a squeeze of lemon and a good grind of black pepper to your taste.
Use vegan cheese.
Adapted from Hetty McKinnon'as ABC Life recipe
