Cheddar, quinoa & black bean stuffed peppers
Roasted peppers packed with a smoky quinoa-bean filling under a cheddar crust.
Crispy gnocchi with spring greens & ricotta
Pan-crisped gnocchi tossed with garlicky spring greens, lemon and ricotta dollops.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Fry the gnocchi in the oil 8 minutes until golden and crisp.
- Step 2
Add garlic and chilli for 1 minute; add greens with a splash of water and wilt 3 minutes.
- Step 3
Off the heat, add lemon and half the Parmesan.
- Step 4
Serve with ricotta dollops, pine nuts and remaining Parmesan.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 20g |
| Carbohydrates | 68g |
| – of which sugars | 4g |
| Fibre | 8g |
| Fat | 24g |
| – of which saturates | 8g |
| – of which omega-3 | 0.3g |
| Calcium | 320mg |
| Iron | 3.4mg |
| Salt | 1.4g |
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