Butternut Squash Quinoa Casserole

Anyway, quinoa cooking and casserole dish prepped, I try to open the vodka sauce. I’m telling you, I tried. I banged the top against the counter. I used those grippy things. Ran the lid under hot water. It would.not.open. I think that was the universe telling me to give.it.up.

Either way, I recommend pre-roasting the butternut squash and then tossing the quinoa and vegetables together to bake. You can do that on the stove-top like this recipe, or oven-roast like this. Either way should take you about 15 minutes.

Ingredients

• 2 tablespoons olive oil
• 6 cups cubed butternut squash
• 1 cup uncooked quinoa + 2 cups water (3 cups cooked)
• 2 cups corn
• 1 15 oz can black beans (a little more than a cup), drained and rinsed
• 1 tablespoon cumin
• 1 lime , juiced
• salt and pepper , to taste
• 1 tomato (chopped)
• 1 avocado (diced)
• 2 cups cheddar cheese (non-dairy cheese if vegan)
• Salsa or hot sauce (optional, for serving)

Instructions

1. Preheat oven to 400°F.
2. Roast the butternut squash with olive oil either in the oven (400°F for 15 minutes, further instructions can be found here) or on the stovetop (medium-high heat until soft, about 10-12 minutes like in this recipe).
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full recipe : www.trialandeater.com

Roasted Sweet Potato and Black Bean Quesadillas

To be honest with you, it was only until I stood back (cheese all over my face) and stared at the crumbs on my plate, when I came to the realisation that there was zero meat involved in this dish. In fact, as I was developing this recipe it never even crossed my mind to add any. Traditional quesadillas call for chicken, sometimes steak. But for me, the heartiness from the sweet potato and black beans was everything these vegetarian quesadillas called for.

Black beans and sweet potato are a marriage made in heaven. Not only because you’re essentially eating carbs with carbs, but the way they take on flavour and add such a gorgeous texture to these quesadillas is almost too much to bare sometimes.

Ingredients

• 2 Large Sweet Potatoes, peeled and sliced into chunks
• 4 White Tortilla Wraps
• 1 tsp Smoked Paprika
• 1 tsp Cumin
• 1/2 tsp Ground Coriander
• 1/4 tsp Cayenne Pepper (or to preference)
• 1/2 can of Black Beans, rinsed
• 2 Large handfuls of Cheddar
• Juice from 1/2 a Lime
• Salt & Black Pepper, to taste
• Olive Oil (see note A)

Extras 'n' optionals:

• Avocado
• Jalapeno
• Fresh Coriander
• Extra Limes
• Sour Cream
• Salsa
• Guac

Method

1. Preheat oven to 220c (430f). 
2. Place your spuds in a suitably sized oven dish and give them a good drizzle of Oil. Add in your Smoked Paprika, Cumin, Ground Coriander, Cayenne Pepper, Salt & Pepper and give them a mix to completely coat them. Pop in the oven for a good 30-40mins or until softened with a caramelized outing.
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full recipe : www.dontgobaconmyheart.co.uk

Roasted Garlic Parmesan Cauliflower Recipe

Roasting cauliflower is my favorite way of preparing it. This under-rated vegetable has so much to offer and roasting it definitely tops the list. It brings out it’s delicious flavor and paired with garlic, Parmesan and breadcrumbs creates irresistible dish. To make crunchy breaded cauliflower bites, you can use one of two methods. The final result is irresistible crunchy cauliflower bites!

If you love this recipe and the taste of baked, roasted cauliflower, you have to try the Shawarma Roasted Cauliflower Steaks recipe from Minimalist Baker and the Whole Roasted Cauliflower recipe from Spend with Pennies.

Ingredients

• 1/2 cup butter melted
• 2 garlic cloves minced
• 1 cup Italian or plain breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 medium cauliflower head

Instructions

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
2. Remove all leaves from cauliflower head. Cut cauliflower into florets, all roughly the same size. You can slice the large florets in half, if needed.
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full recipe : www.crunchycreamysweet.com

PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU

Thick ragu sauces like this one are best mates with pappardelle pasta — the flat, wide strands coil and curl easily around a fork, catching all the juices and chunky bits of sauce. Yum!

Portobellos became all the rage in the 1990s, when mushroom growers realized the potential in allowing white button mushrooms to mature a few extra days.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 shallots, halved lengthwise and thinly sliced
• Kosher salt
• 3 portobello mushroom caps (10 -12 ounces), sliced into 1-inch pieces
• 8 ounces pappardelle pasta, fresh or dried
• 1 garlic clove, finely sliced
• 2 teaspoons finely chopped fresh rosemary leaves
• 1/2 teaspoon red chili flakes
• 2 tablespoons tomato paste
• 1 teaspoon balsamic vinegar
• 2 tablespoons unsalted butter
• A hunk of Parmigiano Reggiano or parmesan cheese

Instructions

1. Put the oil. shallots and a pinch of salt in a large skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
2. Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add 1/2 teaspoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates.
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full recipe : familystylefood.com

SPICY BEEF NOODLE SOUP

After simmering, turn off the heat, but keep the lid on, and let the pot sit on the stove (with the heat off) for another full hour to let the flavors meld together. Your soup base is done.  Remember to bring the soup base to a boil again before serving. As an optional step, pick out the beef, strain the soup if you mind the floating spices and aromatics in the soup.

Top the bowls with hot broth, beef, scallions, and cilantro. Serve this spicy beef noodle soup piping hot! If you still have leftover stock and beef, you can freeze it and reheat for future meals.

Ingredients

• 16 cups cold water
• 6 slices ginger
• 3 scallions, washed and cut in half
• ¼ cup Shaoxing wine
• 3 lbs beef chuck, cut into 1½ inch chunks
• 3 tablespoon oil
• 1 to 2 tablespoons Sichuan peppercorns
• 2 heads of garlic, peeled
• 1 large onion, cut into chunks
• 5 star anise
• 4 bay leaves
• ¼ cup spicy bean paste
• 1 large tomato, cut into small chunks
• ½ cup light soy sauce
• 1 tablespoon sugar
• 1 large piece of dried tangerine peel
• fresh or dried wheat noodles of your choice
• Chopped scallion and cilantro, to garnish

Instructions

1. You’ll need two large pots to make this recipe. Fill one large stock pot with 16 cups of cold water. Add the ginger, scallions, Shaoxing wine and beef chunks. Cover and bring to a boil. Immediately turn down the heat and simmer for 10 minutes. After that, turn off the heat and set aside.
2. Heat the oil in another stock pot or large wok over medium low heat, and add the Sichuan peppercorns, garlic cloves, onion, star anise and bay leaves. Cook until the garlic cloves and onion chunks start to soften (about 5 - 10 minutes). Stir in the spicy bean paste. Then add the tomatoes and cook for two minutes. Finally, stir in the light soy sauce and sugar. Turn off the heat.
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full recipe : thewoksoflife.com

PUMPKIN ALFREDO

I am a huge fan of Alfredo, but I usually avoid it since it’s definitely an indulgence. The classic sauce calls for 2 cups of cream and a whole stick of butter (yikes!). This Pumpkin Alfredo uses only two-thirds of a cup of half and half (half milk, half cream) and 6 tablespoons of butter. The addition of the pumpkin give a velvety smooth texture of the cream, without the fat and calories. Since pumpkin has such a neutral taste it’s the perfect substitution, which is why I’m always on the hunt for new pumpkin recipes!

While the fettuccine is cooking, melt the butter and stir in some minced garlic (I use jarred for ease and simplicity). Then the half & half, pumpkin, Parmesan cheese and a pinch of nutmeg are added to the skillet and whisked together with the butter and garlic until the cheese is melted. I added about half of a cup of the pasta cooking water to thin out the sauce a bit since the pumpkin is a little on the thick side. You can add as much or as little of the pasta water as you like until the sauce is to your desire consistency. Finally, stir in the pasta until it’s well coated.

Ingredients

• 1 pound fettuccine reserve 1 cup of pasta water
• 6 tablespoons butter
• 2 cloves garlic minced
• 1 cup pumpkin puree not pie filling
• 1/8 teaspoon nutmeg
• 2/3 cup half & half
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon fresh chopped parsley

Instructions

1. Bring a stockpot of water to a boil over high heat. Add a teaspoon of salt to the boiling water, then add fettuccine. Cook until al dente (check package instructions)
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full recipe : www.yellowblissroad.com

SPICY SPAGHETTI SQUASH NOODLES

I had everything ready. My shopping list was prepped. Photoshoot sketched out. Groceries in the car… And then I went to make my tuna noodle casserole (because I have been having some serious tuna noodle cravings!!!).

I guess since you are now reading this post, you can conclude what my decision was. Tasty enough to make it onto the keepers list, ugly fails turned awesome list.

INGREDIENTS

Sauce

• 2 cans (or 27 oz) full fat coconut milk if you use lite coconut milk, add more arrowroot to thicken the sauce.
• 2-4 tablespoons arrowroot flour for thickening
• 2 teaspoons poultry seasoning I use Frontier brand
• 2 teaspoons minced garlic
• 2 teaspoons sea salt
• 1 small white onion chopped in 1/4" peices
• 1/2 teaspoon red pepper flakes
• 1 teaspoon paprika

Noodles

• 1 medium cooked spaghetti squash see notes on how to cook
• 6 oz canned tuna salmon or chicken

INSTRUCTIONS

1. In a fry pan, sauté chopped onions with a drizzle of olive oil over medium heat for a few minutes until golden. Then add rest of sauce ingredients and stir. Bring the sauce to a boil, then reduce to a simmer and cook for 3-5 minutes. Sprinkle arrowroot flour into sauce and whisk until sauce thickens (do not over cook, because the sauce will become too thick), then remove from heat.
2. ........................................................................................................................

full recipe : paleoglutenfree.com

SPINACH, CHICKPEA AND SWEET POTATO SAUSAGE ROLLS

I’m a sucker for just about anything wrapped in pastry. And sausage rolls are my biggest weakness. I know how naughty they are but I just can’t stop myself. Lately Mum and I have been working our way through some interesting sausage roll flavours she has discovered at a bakery near where she works. We’ve had pork and apple, Thai red curry, lamb and mint… All have been really good for something a little bit different.

Being all vegetable goodness, the mix for these sausage rolls is very soft. I’ll confess that in the last 10 minutes of baking they did collapse a bit and the filling was poking out either side of the pastry in a most unattractive fashion. To remedy this, while they were still hot from the oven I took a dessert spoon in either hand and gently pressed them back into shape. It worked a treat. They held their shape and once they were cool stayed looking as a sausage roll should. Plump and invitingly full of deliciousness.

Ingredients

• 20g butter
• ½ red onion
• 2 cloves garlic
• 1 tbsp fresh ginger
• 200g orange sweet potato
• 1 tsp ground cumin
• ½ tsp tumeric
• ¼ tsp ground nutmeg
• 2 tbsp water
• 100g baby spinach leaves
• 400g can chickpeas
• salt
• freshly ground black pepper
• 80g feta cheese
• 2 tbsp fresh coriander
• 1 tbsp fresh parsley
• 2 sheets pre-rolled puff pastry
• 1 egg
• 1 tbsp sesame seeds

Instructions

1. Finely dice the onion. Melt the butter in a large frypan over a medium heat and cook the onion for 4-5 minutes until very soft and translucent.
2. Finely grate or crush the garlic and finely grate the ginger. Add these to the onion and cook for a further minute.
3. Grate the sweet potato and add to the frypan. Cook for 8-10 minutes until softened.
4. Sprinkle over the cumin, tumeric, nutmeg and water and cook for a further 2 minutes.
5. Roughly chop the spinach leaves and stir these through. Continue to cook the mixture, stirring regularly, until the vegetables are cooked well.
6. Drain the can of chickpeas, reserving the liquid. Add the chickpeas plus 2 tbsp of the liquid from the can to a food processor and pulse to a rough puree.
7. Stir the chickpeas through the vegetable mixture until well combined and season with salt and pepper to taste.
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full recipe : www.thefaresage.com

SWEET POTATO FISH PIE WITH SALMON

Fish pie immediately takes me back to introducing my babies to food. That time between 6 months and 18 months was, if I’m honest, not an easy one. The visitors looking for new baby cuddles had stopped and suddenly I was faced with two miniature people moving (fast) in opposite directions. Then the food, oh geez, the food. I felt like I spent a year crawling around on the floor cleaning up highchair debris.

Fish pie takes me instantly back to that time. I used to make it every single week as it seemed to be one of the only dishes that was always a win with those babies of mine and was also a comforting supper for us too.

Ingredients

• 700 g Norwegian salmon fillet
• 300 g cooked Prawns
• 600 ml Milk semi skimmed
• 1 Onion
• 75 g Butter unsalted
• 50 g Plain flour
• A small bunch flat leaf parsley
• 1.4 kg Sweet potatoes
• 50 g Butter unsalted
• 100 g Cheddar cheese grated

Instructions

1. Pierce the potatoes all over with a fork and lay on a baking sheet. Bake in the oven until tender. This will take about 35-45 minutes depending on the size of your potatoes.
2. Whilst the potatoes are cooking, prepare the filling. Add the fish to a pan that will fit the fillets in a single layer and scatter over the onion. Pour over the milk, dot the surface with one third of the butter. Bring up to a steady simmer, cover with a lid or tight fitting piece of foil and poach until the fish is cooked all the way through. Using a slotted spoon, remove the cooked fish to a plate and allow to cool a little. When it is cool enough to handle, flake with a fork, discarding the skin and any little bones you find lurking. Add the flaked fish to a baking dish and evenly scatter over the prawns.
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full recipe : www.tamingtwins.com

PARMIGIANA DI MELANZANE WITH MUSHROOMS

I’ve never made a secret of the fact that I like comfort food. Why wouldn’t you? But I know that most comfort foods aren’t always the healthiest things to eat with all the carbs, cream and cheese they mostly contain. As this whole low-carb thing has taken over the world, I was thinking the other day if there are really any low-carb, vegetarian options out there? That’s when I remembered my old favourite, Parmigiana di Melanzane.

I’m not usually the biggest aubergine fan but I do like it layered with rich tomato sauce topped with lots of cheese and so decided to zshoosh it up a little by adding a lot of herbs and mushrooms to the tomato sauce. The end result was the most delicious, comforting bake which was the perfect light comfort food. Something I need more and more now that we’re moving swiftly into Autumn. If you’re not eating low-carb, you could serve this with some good crusty bread but I served it with a green salad dressed in a zesty lemon vinaigrette and it was just delicious.

Ingredients

• 3 large aubergine sliced into 1cm slices
• 150 g mozzarella
• 100 g Parmesan/Pecorino grated

for the sauce

• 1 red onion finely choppes
• 2 garlic cloves finely chopped
• 250 g mushrooms sliced (I used portobellini/chestnut)
• 2 x 400g cans chopped tomatoes / 500g cherry tomatoes halved
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary finely chopped
• 1 tablespoon fresh basil finely chopped
• salt & pepper to taste

Instructions

1. Brush the aubergine slices with olive oil and grill in a hot griddle pan for 1-2 minutes per side. Set aside.
2. Pre-heat the oven to 200°c.
3. To make the sauce, sauté the onion in a saucepan in a splash of oil until soft and translucent.
4. Add the garlic and mushrooms and fry until the mushrooms are golden brown.
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full recipe : simply-delicious-food.com

HOW TO MAKE SALTED EGGS

Learn how to make salted eggs, using only brine solution. Salted egg is a popular delicacy both in the Philippines and China that is widely used for various dishes.

   

The traditional way of making salted eggs is by burying them in a salty clay mud. But that is a bit too much for me, so I would rather stick to the brine method. Yes, that is all that is needed to make salted eggs: salt, water and fresh eggs. The Chinese way of making salted eggs also adds some star anise, peppercorns and Shaoxing wine, which I would probably try just because I am curious. I have to find this Shaoxing wine first though but I think this is optional. 

Ingredients

• 10-12 eggs (fresh) - make sure they have no cracks
• 1 cup salt
• 4-5 cups water

Instructions

1. In a pot, bring the water with the salt to a boil. Once the salt completely dissolves, turn off the heat. Let cool completely.
2. Meanwhile, place the fresh eggs in a big glass jar. Pour the brine solution into the jar making sure that all eggs are fully submerged.
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full recipe : www.foxyfolksy.com

Baked Shrimp

However, defrosting shrimp is very easy: fill a large bowl with cool water. Add the shrimp. Replace the water once or twice, gently separating frozen shrimp that have stuck to each other. Shrimp should be fully defrosted in about 10 minutes. Drain them using a colander, then dry on paper towels.

If you just defrosted your shrimp and they are very cold, the melted butter will harden as soon as you mix it into the shrimp. That’s OK – it will melt back when baked, but when this happens, I do quickly spray the top of the shrimp with oil before baking, just to make sure they don’t dry out. Another option is to use olive oil instead of butter when using just-defrosted shrimp – I tried this recipe with olive oil and it’s excellent.

Ingredients

• 1 1/2 lb. large raw shrimp, peeled and deveined
• 1/4 cup melted butter
• 1 teaspoon coarse kosher salt (not fine salt)
• 1/4 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper
• 1/4 cup Parmesan cheese, grated

Instructions

1. Preheat oven to 400 degrees F.
2. Arrange the shrimp in a single layer on a large baking sheet. 
3. Pour the melted butter on top of the shrimp and toss to coat. 
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5. ....................................................................

full recipe : healthyrecipesblogs.com

Melt in your Mouth Chicken Bake

Oooooo I am SO excited to share this recipe with you. Why you ask?? Because it is a recipe YOU created. Yep, I took all the changes and variations you all suggested on my Parmesan Chicken Casserole, and created this recipe. I must confess, it may be even better than the original. The breadcrumbs on top really enhanced the flavor and my entire family loved it.

I love how this recipe has evolved. It started out by my mom making her melt in your mouth chicken, then I changed it up to the Parmesan chicken casserole, and now it has turned into this melt in your mouth chicken bake. Each and every variation is amazing, so you can’t go wrong!!

Ingredients

• 1 lb chicken breasts, boneless/diced
• 3/4 cup mayonnaise or Greek yogurt
• 1 cup Parmesan cheese, shredded
• 1/2 tsp seasoned salt
• 1/2 tsp ground black pepper
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup Italian bread crumbs

Instructions

1. Grease a 9 x 13 baking pan and place diced chicken on the bottom.
2. In a small bowl, combine the mayonnaise (or yogurt), Parmesan cheese, seasoned salt, pepper, garlic, and red pepper flakes.
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full recipe : thecookinchicks.com

Southern Crab Beignets

If you really want to impress, go with lump crab meat. It’ll cost you a bit more, but it delivers each crab beignet with full-on crab taste.

All the other ingredients compliment the crab beautifully, and give just enough Cajun heat to make it worthwhile.

One word of warning, these do not last long at all when placed on a table in front of hungry guests. They are usually the first to go.

INGREDIENTS

• 1 lb blue crab meator any good-quality crab meat
• 2 large eggs
• 1 cup mayonnaise
• 2 tbsp Creole mustard or, coarse grain mustard
• 2 tsp fresh lemon juice
• 1/4 cup thinly sliced scallions
• 1/4 cup finely diced red onion
• 1 1/2 tsp Kosher salt
• 1/2 tsp black pepper
• Pinch cayenne pepper
• 1 cup Panko bread crumbs
• Canola oil for frying
• 1 cup White Remoulade Sauce

INSTRUCTIONS

1. Put the crabmeat in a bowl and use your hands to pick the meat free of any shells. Do this at least twice.
2. In a medium bow, whisk the eggs until they're light and foamy and then whisk in the mayonnaise and mustard.
3. Use a wooden spoon to stir in the lemon juice, scallions, red onion, salt, black pepper, and cayenne.
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full recipe : howtofeedaloon.com

SALT AND VINEGAR BROILED FINGERLING POTATOES

Sometimes when I get too busy, I end up assigning a lot of tasks to my pretend intern. She is not super-effective. Sometimes I think her lack of effectiveness stems from my own carelessness in having hired the wrong Myers–Briggs personality type for the job. (She’s a total INFP.) Sometimes I think her lack of effectiveness stems from the fact that she is pretend. Either way, today she has only one thing to do. She is clearing my calendar so I can sit at home and eat potatoes.

The original recipe calls for finishing these beauties on the grill. Since we’re headed toward colder days, I’ve broiled them instead, which worked out nicely (but feel free to grill them on medium-high heat for the same amount of time if you’re one of thosetypes). I won’t lie—they’re a little intense. In fact, I’d guess that Myers-Briggs would classify them as an ESTJ. They could probably finish my chores in less than half the time my current intern takes. In both of these situations, intensity can be a very desirable characteristic, and I will definitely be hiring back these little extroverts in the near future. For example, at dinnertime.

Ingredients

• 1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness*
• 2 cups distilled white vinegar
• Extra virgin olive oil
• Sea salt
• Pepper

Instructions

1. In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.
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full recipe : umamigirl.com

BANG BANG CAULIFLOWER

Last week, this video for making crack cauliflower kept popping up in my Facebook feed, so I had to give it a try. Everything except for the sauce was appealing to me, so I decided to smother it in Bang Bang Sauce instead. The urge to fry these was strong, but I tried it first baked and it was perfect. There is a first time for everything.

You may be wondering if you can use Aquafaba in place of Ener-G here, and I did. It did not work as well (it wasn’t quite sticky enough), but worth a try if that’s what you’ve got. There’s even more egg replacer ideas here so you can easily make this crispy, creamy, slightly spicy and succulent one-bite dish to eat by itself, tossed over rice or tucked into a taco.

Ingredients

FOR THE CAULIFLOWER

• 4 cups bite-sized cauliflower florets, rinsed
• 1/2 cup white rice flour
• 2 TB Ener-G, whisked with 3/4 cup water
• 2 cups panko
• salt and pepper
• spray oil

FOR THE SAUCE

• 1/2 cup vegan mayo (I used Follow Your Heart brand)
• 1/4 cup sweet chili sauce
• 1 TB sriracha
• juice from half a lime

TO SERVE

• 2 scallions, thinly sliced
• handful of cilantro, finely minced

Instructions

1. Preheat oven to 400. Line a baking sheet with a silpat or parchment paper.
2. Set up a station with three large bowls. In the first bowl, place the rice flour. In the second, place the Ener-G+water. In the third place the panko mixture.
3. Working in batches, place some of the rinsed-and-still-wet cauliflower florets into the first bowl with the rice flour, and use your hands to toss to coat. Then pick up the cauliflower, shaking off any excess flour and place into the bowl with the vegan egg mixture, and toss to coat. Then place the coated cauliflower into the bowl with the panko and toss well to combine. The pieces don’t need to be completely covered in panko, but If you find you are having some trouble with getting it to stick, moisten with a little of the vegan egg mixture and press the panko onto the florets with your fingers.
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full recipe : olivesfordinner.com

SWEET POTATO PESTO GNOCCHI

This was only our second ever attempt at making home made gnocchi.. and I must say, this time has been far more successful than our previous try! Instead of using regular potatoes like in the traditional method, here we’ve switched these up for sweet potatoes; which I think gives them a lot more flavour because you get that subtle sweetness coming through. My favourite pairing for gnocchi is by far a good old bit of pesto.. pesto just makes everything taste good doesn’t it? It’s such a quick and simple way to pack a flavourful punch to pretty much any dish, I just love it! 

I first tried gnocchi when I was working as a waitress in an Italian restaurant when I was 19 and instantly became obsessed with the stuff! The dish that we served was laden with lots of cream sauce, so probably not the healthiest of options- but it was definitely pretty tasty none-the-less! Gnocchi have quite a unique texture; they’re almost fluffy like little pillows of potato! That’s the key to a good gnocchi in my opinion; you need to get the balance of ingredients just right, as you don’t want to end up with something that’s too mushy or too dry and crumbly from too much flour. I’ve found that sweet potato actually makes the best gnocchi in my opinion because it’s a lot more moist than regular potatoes and helps to bind everything together without needed to add in any eggs. So yes, this is actually a vegan recipe too! 

INGREDIENTS

1. 1 cup mashed sweet potato
2. Pinch salt and pepper
3. Dash mixed herbs
4. 1/3 cup gluten free flour
5. 1 clove garlic
6. Olive oil for cooking
7. Handful fresh spinach
8. Sacla Free From Pesto

INSTRUCTIONS

1. To make the gnocchi, combine the sweet potato, seasonings and flour and mix until well combined and you’re left with a dough mixture.
2. Spread a little flour onto a cutting board and roll out the dough to form a long sausage shape. Cut into small thumb sized pieces.
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full recipe : charleyshealth.co.uk