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Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 500grams gnocchi
- 40grams parmesan
- 2 cup skim milk
- 400grams sweet potato
- 3 cup spinach
- 1tablespoons olive oil
- 420grams chickpeas, no added salt
- 200grams light ricotta
- 10grams fresh sage leaves
- 3 clove garlic
Nutrition per serving
2340kJ / 560Cal
2340 Kilojoules or 560 Calories
27% of daily energy intake*
Protein
23.1grams
Fat
12.4grams
Carbs
71.5grams
Sugars
15.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This healthier, nutritionally approved recipe is packed full of vegetables and a perfect way to help you reach your daily serves.
Method
Step 1 of 4
Preheat oven to 180°C. Line a baking tray with baking paper. Spread sweet potato onto prepared tray and bake for 20 minutes or until tender and golden.
Step 2 of 4
Place sweet potato, milk and chickpeas in a blender and blitz until combined. Set aside.
Step 3 of 4
Heat oil in a large frying pan over medium heat. Sauté garlic and sage for 2 minutes or until garlic is almost golden and sage is crispy. Add spinach and stir for 1 minute or until wilted. Add sweet potato and chickpea mix and stir for 1 minute or until heated through.
Step 4 of 4
Add gnocchi to the pan and toss to coat, fold through ricotta and sprinkle with parmesan to serve.
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