Gnocchi with zucchini lemon myrtle sauce and pepperberry

Recipe provided to us by
Federico Romele of Cucina Lab

Lemon Myrtle

Backhousia citriodora


Tasmannia lanceolata


For 2 servings

500 gr fresh gnocchi
2 zucchini diced
60gr fresh spinach
Half Organic Lemon ( Both zest and juice)
4 cloves Garlic diced
200 ml Dairy free cream
4 tbs Nutritional yeast
4 tbs Extra virgin olive oil
Half tbs Lemon myrtle
Half tsp Pepperberry
Half tsp Salt


Place garlic and extra virgin olive oil in a pan on medium heat and cook until golden.

Place zucchini in the pan, add salt and cook for about 8 minutes until soft.

Place the content of the pan in a blender , add the dairy free cream, the fresh spinach lemon juice and nutritional yeast. Blend on medium speed .

Transfer the content of the blender back in the pan, add lemon myrtle and lemon zest and cook on low heat.

Bring a pot of salted water to boil, cook the gnocchi according to instructions.

Drain the gnocchi and place gnocchi in the pan with the zucchini sauce.

Combine the gnocchi and sauce and place them on a serving plate , add a sprinkle of lemon myrtle and pepperberry.

Optional : Decorate with fresh lemon slices and Zucchini ribbons

#pepperberryrecipes #lemonmyrtlerecipes

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