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Carrot and Potato Gnocchi

This simple recipe is very time-consuming but definitely worth the effort if you have an afternoon free. This makes a large amount but, if you line the formed gnocchi on a lightly dusted tray and pop in the freezer for a couple of hours, you can store the extra in bags in the freezer for future use.

Carrot and Potato Gnocchi

gnocchi-bordered

450g potatoes, whole and unpeeled
2 medium carrots, peeled and cut into 1 inch chunks
450g plain flour

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Low-Fat Veggie Pasta Sauce

This is probably the easiest pasta sauce I have ever had but stills packs a flavourful punch.

Veggie Sauce-1bordered

1 medium bell pepper (any colour), roughly chopped
1 medium carrot, roughly chopped
1 medium onion, roughly chopped
1 stick celery, roughly chopped
3 fresh tomatoes, roughly chopped
2 cloves garlic
1 tin tomatoes
1 vegetable stock cube
1 large courgette, sliced into rounds and quartered
1 tsp dried mixed herbs
1 tbsp chopped fresh parsley
1/2 tsp olive oil
Salt & Fresh black pepper to taste

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