Vegetable Ragout With Saffron Gnocchi -

Vegetable Ragout With Saffron Gnocchi

Ingredients

4 cups (1 l/400 g) mixed spring vegetables: carrots, green (spring) onions, snow (mange-tout) peas, etc.
1 cup (250 ml) vegetable stock
⅔ cup (150 ml) skimmed milk
⅓ cup (75 ml/40 g) whole wheat semolina
Salt
Pinch ground saffron
1 tablespoon (15 ml) chopped fresh parsley
1 handful fresh chervil leaves
Freshly ground pepper

Details

Serves: 2

Method

Finely slice the vegetables and stir into a large saucepan with the stock. Bring to a boil, cover and cook on low heat for 10 to 15 minutes.

Meanwhile, heat the milk in a small saucepan. Gradually add the semolina, stirring constantly, and cook on low heat until thick. Stir in salt, saffron and parsley.

Finely chop the chervil and mix with the vegetables. Season with salt and pepper.

Using two spoons, form the semolina mixture into gnocchi shaped like quenelles, or small footballs. Arrange on a plate and serve immediately with vegetables.

TIP: The saffron gives the gnocchi a sophisticated flavor, as well as the golden color usually obtained with an egg yolk. This version is low in fat and cholesterol-free.

Per serving:- approx. 278 calories 7 g protein, 3 g fat, 35 g carbohydrates

Related food category:

• Vegetable and Side Dishes