Kelly's student-friendly low-fat creamy veggies with gnocchi

    30 min

    A quick, very easy, very cheap and very enjoyable meal - perfect for students or anybody on a budget! I'm not even a vegetarian and I love this meal. As fat free as can be, and tasty, too. Gnocchi can be replaced with anything you want. Measurements and ingredients are totally up to you, but this is my standard recipe, so enjoy! (I live in Japan at the moment, where there are about a million types of mushroom readily available and cheap - if you can't find the ones listed here, just substitute for another tasty veggie)

    7 people made this

    Serves: 3 

    • 1/2 onion, diced
    • 1 clove garlic, minced
    • oil
    • 1 large bunch broccoli, cut into small florets
    • 1/2 small cabbage, chopped
    • 100g button mushrooms, chopped
    • 100g shiitake mushrooms, chopped
    • 100g inoki mushrooms, chopped
    • 100g frozen garden peas
    • 100g spinach, chopped or torn in pieces
    • 150 to 200g cottage cheese
    • 100g soured cream
    • 250g gnocchi
    • pepper
    • died oregano

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Fry onion and garlic in a very large, well oiled frying pan. Fry on a low heat until onion is translucent.
    2. Add the broccoli and fry for 1 minute, then add the cabbage. Cook these together for 1 minute, then add all of the chopped mushrooms.
    3. As these veggies are cooking in the pan, prepare a small pot of salted boiling water for the gnocchi. The gnocchi will only take 2 to 4 minutes to cook, and will float to the top of the pan when done. (Slightly undercooking helps here, since it will cook further with the creamy veggies for a few minutes afterwards.) When the gnocchi is done, drain and put aside.
    4. Once the vegetables have softened and gained a bit of colour, add the sour cream and cottage cheese. Stir to combine.
    5. Add peas, spinach and the cooked gnocchi.
    6. Stir to heat everything through for about 3 minutes. Season to taste. I like quite a bit of pepper and a few generous pinches of oregano.

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    Reviews in English (2)


    Yummy, had to substitute though. I used asparagus, button mushrooms and cream. Didn't have cottage cheese, sour cream, shitake/inoki or spinach. Used a pinch of salt and some pepper.  -  05 Feb 2014


    Very tasty!  -  26 Jun 2012