Cauliflower Gnocchi (light rye flour) With Peas

Cauliflower Gnocchi (light rye flour) With Peas

Serves 3

Gnocchi

200g steamed cauliflower

1/3 cup low fat Greek yoghurt

1 small egg

2 cup light rye flour

salt and pepper

flour for dusting

Pea sauce

1 tbs butter

1 tsp olive oil

1 clove garlic finely chopped

2 tbs fresh parsley chopped

1 tbs fresh chives chopped

salt & pepper

2 tbs fresh lemon juice

20g Parmesan cheese grated

Nuts & Bolts

1. Add cauliflower to steamer and steam until tender. place into a mixing bowl and let cool.

Add yoghurt, egg, season to taste and flour. Mix through gently. Dough mixture will be sticky.

Divide into 4 equal portions. dust work counter and hands with flour and roll 1 portion into a 2cm diameter log and about 30cm long. Use a lightly floured knife and cut into 2cm pieces.

Repeat with remaining dough portions.

2. Bring a large pot of salted water to the boil. Add one quarter of gnocchi to the pot. Don't overcrowd as they can stick together. Cook for 3 minutes or until they rise to the top of water. Once risen to the top of water scoop out and place on a tray, repeat process until all cooked. Set to one side until sauce is ready.

3. In a frying pan on medium heat add oil, butter, garlic, peas, parsley and chives cook for 3 minutes. Add gnocchi and stir. Add lemon juice and season to taste. Cook for a further 2 minutes.

Once served sprinkle Parmesan cheese over the top.

                                                           Calorie per serving : 437