| Amount | Measure | Name |
|---|---|---|
| 1 | kg | Potatoes |
| 80 | g | Phil Vickery-GF-Gluten Free Flour |
| 50 | g | Lemon zest |
| 50 | g | Sage |
| 2 | g | Salt |
| 5 | g | Ground black pepper |
| 25 | g | Knorr Gluten Free Vegetable Paste Bouillon 80L |
| 1 | l | Water cold |
| 10 | ml | Vegetable oil |
| 35 | g | Meadowland Professional 250g |
| 50 | ml | Vegetable oil |
| 200 | g | Banana shallots |
| 200 | g | Mixed dried mushroom's |
| 200 | ml | Meadowland Double – the benefits of double cream without the disadvantages |
| 200 | g | Spinach washed & drained |
| 100 | g | Parmesan cheese |
| 25 | ml | Lemon juice |
| 5 | g | Ground black pepper |
1) To prepare the Gnocchi
Pierce potatoes with a fork; bake for 1 hour or until tender. Cool slightly. Peel potatoes then press through a potato ricer into a large bowl.
Mix the chopped sage and lemon zest with the flour. Then mix into the potato, season with a pinch of salt and black pepper form a soft dough.
Turn out onto a lightly floured surface. Knead until smooth. Divide dough into 4 equal portions, shaping each portion into a 20-inch-long rope.
Cut each rope into 20 (1-inch) pieces; roll each piece into a ball. Working with 1ball at a time (cover remaining dough to prevent drying), using your thumb, roll dough Piece down the teeth of a lightly floured fork (gnocchi will have ridges on 1 side and an indentation on the other).
Place gnocchi on an oiled baking sheet.
Cover and set aside
2) To Cook the gnocchi
In a large saucepan bring the water to a gentle simmer, add the Knorr Vegetable bouillon the water with a few drops of oil.
Add half the gnocchi to boiling water; cook for about 2 minutes or until done (gnocchi will rise to the surface when cooked).
Remove gnocchi with a slotted spoon, place in a colander to drain. Repeat procedure with remaining gnocchi.
3) To prepare the sauce
Soak the dried mushrooms in a little water until re-hydrated.
Heat the Meadowland professional and oil in a sauté pan over medium heat.
Add shallots, cook for 5 minutes or until tender, stirring occasionally.
Stir in the juice, and pinch of salt, add the meadowland cream alternative and bring to a gentle simmer.
Add the spinach mushrooms and cheese.
Bring to a gentle simmer and serve.
4) To serve the dish
Add a small amount of Meadowland professional to a sauté pan and heat until melted.
Add the Gnocchi, and stir until the gnocchi is hot.
Add enough sauce to just cover the gnocchi.
Season with black pepper.
Serve into a bowl.
Finish with optional grated parmesan cheese and black pepper.
Disclaimer:
The Coeliac Society of Ireland does not endorse any of the recipes on this site. Please read all labels of all products carefully to ensure the ingredients you use are gluten-free and manufactured in an environment free from risk of cross contamination with gluten and therefore suitable for customers with coeliac disease. It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Guide.
Each Serving of Lemon and Sage Gnocchi with mushroom spinach & parmesan sauce contains
of an adults guideline daily amount
