Dinner
Sweet Potato Gnocchi with Zucchini
Soft sweet potato gnocchi meet gently steamed zucchini cubes. A little olive oil, basil and a pinch of salt keep the dish smooth and rounded. A quick, warm dinner with no heat.
- Vegetarian
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Ingredients
- 400 g sweet potato gnocchi
- 300 g zucchini
- 1 tsp mild olive oil
- 2 tbsp basil (optional)
- 1 pinch salt
Method
- Dice the zucchini and steam soft in the oil over low heat with a little water.
- Cook the gnocchi in lightly salted water until they float, then drain.
- Carefully fold the gnocchi into the zucchini.
- Season with basil and a pinch of salt.
Why this recipe is gentle
The zucchini is softened over low heat with a little water, which keeps it light and low in fat. It is seasoned only with basil and a pinch of salt, without onion, garlic, tomato or spice.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- How much fat, how large a portion and which ingredients suit you is individual - work up to it slowly.
- Only steam the zucchini soft rather than searing it, so it stays gentle.
- Cook the gnocchi just before serving, as they turn soft quickly.
