Ingredients:
- Premade gnocchi
- Garlic and herb seasoning mix
- Baby plum tomatoes
- Broccoli florets (I used frozen)
- Feta, crumbled
Methods:
- Put the gnocchi into a bowl and cover it in a light amount of oil and then cover and toss in the seasoning. Leave this for about 15 minutes
- 2. Add this to a heated pan that has a bit more oil in
- When it starts to get a bit of colour add the broccoli florets and continue to allow it all to cook
- Add the baby plum tomatoes in and the feta and leave for another couple of minutes
- When the gnocchi is looking and feeling crispy enough on the outside but still fluffy on the inside and everything else is warmed up nicely give it a stir
- Serve, topping with optional fresh herbs, and enjoy
Eating And Storage Tips:
I did this meal so it makes two large portions making both portion 661 calories which is a lot but combined with the right meals throughout the rest of the day you can easily still have it and remain in your allowances for the day. I had my second portion for lunch the following day.
I opted for just having my leftovers cold but if you put a sprinkling of water into the container you could microwave this. Just consider doing so might take away a little bit of that crispy gnocchi exterior.
Because of the feta this is only vegetarian but if you wanted to leave that out and make it vegan you 100% can but you might want to add a small amount of sauce or dressing that compliments the flavour to give it a bit of an extra texture and stop it being dry.
DANNIIXBHRI 