Spring is here, and lighter dishes are in for those of you who are looking to toss away the winter wear and throw on your swimsuits. Gnocchi is a tasty, light potato, pasta that incorporates both a ton of nutritional value packed with protein and good carbs. Fava beans are native to the Mediterranean region are a wonderful source of protein, fiber and vitamin B. Combine the two with some sun-dried tomatoes that are loaded with Vitamin C, and you have yourself a balanced, light meal that incorporates no heavy, animal proteins.
1 package of Flora Gluten-Free Gnocchi
2 tablespoons of Flora Organic Extra Virgin Olive Oil
7 oz. of Fava beans (shelled and rinsed)
8 Fresh basil leaves (finely chopped)
6 oz. of Flora Sun-dried Tomatoes (finely chopped)
2 oz. of black olives
2 oz. Fresh Pecorino Cheese
Boil fava beans in water with salt for about two minutes. Remove the beans from the water and take off the skin. Use the same water for the Flora Gluten-Free Gnocchi and set at a boil. Toss in the package of gnocchi and wait cook until they float. Remove the gnocchi from the water and strain. Add two tablespoons of Flora Organic Extra Virgin Olive Oil to a skillet and add black olives, sun-dried tomatoes, basil, gnocchi and organic tomatoes to the skillet and cook for 4 minutes. Remove the pasta and plate. Top with fresh, Pecorino cheese and serve.