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.