Witchetty grubs in swamp juice

Potato gnocchi dotted with poppy seeds make convincing grubs. Team with the tasty pea and spinach sauce for an easy, healthy Halloween party nibble.

Serves

Prep

10 minutes

Cook

5 minutes

Each 172g serving contains (excludes serving suggestion)

KCal

213

Carbs

38.9g

Fibre

2.2g

Protein

6.7g

Fat

2.7g

Saturates

0.50g

Sugars

5.6g

Salt

0.90g

Portion Fruit & Veg

Ingredients

400g pack fresh potato gnocchi

1 tsp olive oil

2 tsp poppy seeds

100g frozen peas

75g chopped frozen spinach (defrosted with liquid squeezed out)

2 sprigs mint, chopped

100ml skimmed milk

Method

Cook the gnocchi as per packet instructions (usually about 1-2 minutes in boiling water). They're ready as soon as they float to the top.
Drain and lightly toss in the oil. Sprinkle with the poppy seeds, ensuring they're evenly coated. Set aside.
To make the swamp juice, cook the peas and drain. Meanwhile, steam the spinach and remove any remaining water.
Add the peas, spinach, mint and milk to a pan and bring to boiling point. Remove from the heat and blend to a smooth sauce.
Place the sauce into a dish and add the gnocchi. Use cocktail sticks to serve.

Chefs tips

You could use other herbs, such as basil or parsley, if you don’t have mint. Add a little chilli or curry paste if you want to spice it up a bit.
This makes excellent canapes to pass around. There are usually around 30 gnocchi in a pack. Serve with cocktail sticks.
You can serve the sauce hot or cold. A tomato sauce would also work well with the gnocchi, too.

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