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.
Buckwheat is a commonly used gluten free ingredient, often seen in classic Breton pancakes. Filled with sticky apple, apricot and pinenuts these make a delicious pudding, or indulgent brunch.
Perfect for using up leftover cooked grains, this simple to make breakfast parfait looks and tastes like an indulgent ice cream sundae, and would be equally good served as a dessert.
Starting the mornings with a green smoothie is an excellent way to be on track for your 5 (or more) a day. By cold brewing green tea in coconut water overnight you gain all the benefits and flavour of the tea, with none of the bitterness and without diluting the taste.