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A packet of gnocchi (or homemade if you're feeling brave) and the kitchen staples of mushroom, garlic and spinach are all you need to whip up a delicious dinner recipe from a much-loved local charity café.
This week's recipe is courtesy of Beresford Street Kitchen,which helps people with learning disabilities into paid employment in its café network.
One packet of ready bought gnocchi
250g mushrooms, chestnut and button are good, wild are even better!
Two cloves garlic, thinly sliced
Bag of baby spinach
Olive oil
Grated Parmesan
Balsamic glaze (shop bought is fine)
Cook the gnocchi as per instructions.
Heat a tbsp of olive oil in a frying pan or wok.
Fry the garlic for one minute, be careful not to burn it.
Add the cooked gnocchi, mushrooms and half the spinach and fry, stirring for a further two minutes.
Place the remaining uncooked spinach on a plate, spoon the gnocchi on top, sprinkle with the Parmesan, drizzle with balsamic and serve.
Remember, there's one key rule with Charity Chomp... if you think it's delicious, donate!
Click HERE to give a 'tip' to BSK.
...And why not treat yourself a copy of BSK's recipe book? 'Cooking with a Conscience' is available here.
This recipe first featured on Bailiwick Wellbeing, your free guide to wellness in work and island life to help you start the weekend - and week ahead - in the right way. Sign up now here.
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