Coeliac Friendly Recipes: Buckwheat Gnocchi Skewers

Its Coeliac Awareness Week this week, and we're supporting our Coeliac readers by giving you a new and exciting Coeliac friendly recipe every day this week that will make your mouth water!

Today its Roasted Buckwheat Gnocchi Skewers with Tomato Salad from our friends at 'Honest Eats'. The gang at Honest Eats are a seriously cool bunch and we have to take our hat off to the founders Lisa Costello, Paul Jemetta and Luciano Censorii for creating one of the biggest online food retail shops for people with food intolerances. They stock over 600 products and mostly from the EU. As someone with a Gluten Intolerance myself i have to thank them for making my life a whole lot easier in sourcing foods.

The dish, crafted by Honest Eats’ recipe specialist, Charlotte Lloyd Owen, puts the flavour back in to gluten-free eating by perfectly pairing delicious buckwheat gnocchi with fresh Mediterranean vegetables and free-from ingredients sourced from relatively undiscovered European suppliers.

Better yet its not just suitable for Coeliacs - its Gluten-free, Lactose-free, Vegan and Vegetarian!

So its an all round winner if you are cooking for friends with food intolerance's!

Roasted Buckwheat Gnocchi with Tomato Salad

• Preparation time: 10 minutes

• Cooking time: 25 minutes

• Serves: 6 as a side dish or 4 as a main dish

Ingredients

• 500g of Farabella gluten-free buckwheat gnocchi

• One glug of Piana degli Ulivi organic olive oil

• 2 table spoons of Probios nutritional yeast

• 1 table spoon of fennel seeds

• 3 baby aubergines, chopped in circles

• 5 bay leaves, cut in half

For the salad:

• 50 grams of rocket leaves

• Cherry tomatoes

• 2 table spoons of Piana degli Ulivi organic olive oil

• 1 table spoon of balsamic vinegar

• Fresh basil

Method

1. Preheat the oven to 190°C

2. Place the gnocchi into a roasting tray and drizzle with olive oil, then season well and sprinkle with the nutritional yeast and fennel seeds

3. Place in the oven for 25 to 30 minutes

4. While the gnocchi is baking, fry the baby aubergines in olive oil on a high temperature until they are part blackened. Season to taste

5. Remove the gnocchi from the oven and assemble the skewers, alternating the cherry tomatoes, bay leaves, gnocchi and aubergine pieces

6. Serve alongside a simple tomato salad made with chopped tomatoes, olive oil, balsamic vinegar and a handful of rocket leaves

N.B. Italian Farabella gluten-free buckwheat gnocchi, Piana degli Ulivi organic olive oil and Probios nutritional yeast will all be available in the UK through www.honesteats.co.uk from 10th May.

About Honest Eats

www.honesteats.co.uk launches on 10th May 2016 and will appeal to people suffering from food allergies and intolerances, vegans, vegetarians and those who are simply interested in sampling an array of new foods or managing a healthy lifestyle. All products have been carefully sourced from renowned and established food producers across Europe, including Spain, Italy and Belgium, with many not widely available in the UK. Launching with over 700 products, the emphasis is on great taste and value.

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