Summer is quite literally around the corner, which means weekends spent lazing in the sun are on their way. It’s the time of year for great, fresh food and that’s no exception for those with a food intolerance! Our team here at Honest Eats have created this simple tomato and gnocchi skewer recipe that’s perfect for a light lunchtime meal. Plus, it’s gluten and dairy free! Here’s how to make them:
- 500g Farabella gluten-free buckwheat gnocchi
- Glug of Piano degli Ulivi organic olive oil
- 2 tbsp Probios nutritional yeast
- 1 tbsp fennel seeds
- 3 baby aubergines, chopped in circles
- 5 bay leaves, cut in half
For the salad:
- 50g rocket leaves
- Cherry tomatoes
- 2 tbsp Piano degli Ulivi organic olive oil
- 1 tbsp balsamic vinegar
- Fresh basil
Preheat your oven to 190°C before placing the buckwheat gnocchi into a roasting tray. Drizzle will olive oil, season well and sprinkle with fennel seeds and nutritional yeast as your dairy-free alternative to cheese. Roast these in the oven for 25-30 minutes.
Next, slice and fry your baby aubergines in olive oil until they’re a little blackened. Season these to taste.
Remove your gnocchi from the baking tray and carefully begin assembling the skewers by alternating between cherry tomatoes, bay leaves, gnocchi and aubergine. If you like, you can roast the skewers in your grill or over the barbeque for a minute or two to cook the tomatoes.
Serve with a simple chopped tomato salad dressed with olive oil, balsamic and a hearty handful of rocket. The perfect healthy Summer barbeque alternative for those of us who are gluten or dairy free!
What’s your favourite Summertime recipe? Share it with us on our Facebook page, we’d love to hear them!