Making gnocchi is surprisingly easy, and it seems odd that so few people make them. These simple gnocchi are made with a mixture of potato and carrot and bound with quinoa flour.
Next time you have potatoes add a few extra to the pot for gnocchi.
Serves 2 - makes about 25 gnocchi - Preparation time – 40mins
Recipe, photography & styling by Helen Best-Shaw, Fuss Free Flavours, for Clearspring Ltd.
A delicious, quick and easy pate flavoured with the incredibly versatile ginger umami paste. Takes just 10 minutes to prepare plus chilling time and lasts for several days if chilled. Enjoy with bread, rice cakes or a mouth watering array of fresh vegetable crudities.
A delicious side or starter of crispy baked polenta chips with a “cheesy” flavour from the addition of some nutritional yeast and tamari. The addition of a spoon of white miso softens, sweetens and adds another flavour layer to the salsa.