Ideal for summer BBQs and light lunches, this quick and easy Roasted Buckwheat Gnocchi Skewers with Tomato Salad is ideal for a hot summer’s day.
Roasted Buckwheat Gnocchi Skewers with Tomato Salad
The dish, crafted by Honest Eats’ recipe specialist, Charlotte Lloyd Owen, puts the flavour back in to vegan and gluten-free eating by perfectly pairing delicious buckwheat gnocchi from the pasta capital of Italy with fresh Mediterranean vegetables and free-from ingredients sourced from relatively undiscovered European suppliers.
Serves: 6 as a side dish or 4 as a main dish | Preparation time: 10 minutes | Cooking time: 25 minutes
GF SF DF EF V MF
Ingredients
- 500g of Farabella gluten-free buckwheat gnocchi*
- One glug of Piana degli Ulivi organic olive oil
- 2 table spoons of Probios nutritional yeast
- 1 table spoon of fennel seeds
- 3 baby aubergines, chopped in circles
- 5 bay leaves, cut in half
For the salad:
- 50 grams of rocket leaves
- Cherry tomatoes
- 2 table spoons of Piana degli Ulivi organic olive oil
- 1 table spoon of balsamic vinegar
- Fresh basil
Method
- Preheat the oven to 190°C
- Place the gnocchi into a roasting tray and drizzle with olive oil, then season well and sprinkle with the nutritional yeast and fennel seeds
- Place in the oven for 25 to 30 minutes
- While the gnocchi is baking, fry the baby aubergines in olive oil on a high temperature until they are part blackened. Season to taste
- Remove the gnocchi from the oven and assemble the skewers, alternating the cherry tomatoes, bay leaves, gnocchi and aubergine pieces
- Serve alongside a simple tomato salad made with chopped tomatoes, olive oil, balsamic vinegar and a handful of rocket leaves
*Italian Farabella gluten-free buckwheat gnocchi, Piana degli Ulivi organic olive oil and Probios nutritional yeast are available to purchase in the UK through www.honesteats.co.uk.
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