Gnocchi with burnt butter garlic (gf)

This is a basic gnocchi recipe, with an easy sauce. Over the next few weeks, I will share some other sauces/ways to transform these little fluffy potato pillows into delactable dishes. Next port of call, a gnocchi bake.

Once you’ve nailed the gnocchi itself, the imagination can run wild with flavour combos. They will be little sponges to whatever you work with + absorb all the deliciousness.

 

ingredients

800g red potatoes *unpeeled
180g gluten free plain flour
2 free range eggs
sea salt

1/2 cup organic butter
2 garlic clove minced
good handful baby spinach
1 tbsp pine nuts
1/2 tsp dried oregano
fresh chopped parsley
black pepper
parmesan grated *be generous

 

Scrub the potatoes + place whole in a large saucepan filled with cold water. Bring to the boil + then simmer until the potatoes are tender (I’d suggest checking at around 20 mins). Drain + peel. This is easiest whilst they are still hot. You can use a small sharp knife. Don’t burn your fingers!

Run the cooked potatoes through a potato ricer and into a large bowl. Leave to cool. I cook mine in the morning + leave until the evening to prepare.

Make a well in the center of the cooked potatoes. Break the eggs into a bowl + whisk them lightly with a fork. Pour eggs into the well of potatoes. Mix/incorporate using a spoon.

Add about 3/4 of the flour + mix. Bring it together with your hands. With the left over flour, dust your surface. Place your gnocchi mixture on top. Shape into a large log, incorporating a bit more of the flour on the surface. Don’t overwork your dough.

Separate the log into 6 even pieces + roll out into thin logs. Cut into 1cm gnocchi. Cover with a tea towel.

Add butter + garlic to a frypan. Cook over a medium heat until the butter is melted. Cook an additional 5 mins until butter is slightly browned. Stir occasionally. Add the spinach + pine nuts. Wilt the spinach through. Remove from the heat + stir in herbs/pepper.

Heat a saucepan of salted water on a low and steady boil. Drop in small batches of gnocchi and scoop up with a slotted spoon as soon as they float. They don’t take long! Maybe a minute or two. Don’t cook them all at once.

Place on warmed plates.

Drizzle the burnt butter sauce over the gnocchi + top with parmesan + additional parsley.

 

with love,

Kristy xx

Pumpkin, chickpea + tatsoi curry with stir fry asian greens

There are two components to this dish. Firstly, the curry itself … and then the stir fry asian greens which are cooked just prior to serving the meal.

With all slow cooker meals, they really cook themselves … so pop this on + forget about it until dinner time (but, do check on your pumpkin periodically + give it a stir). My slow cooker is very old school (it’s my nan’s from the 70’s), so I put this on at lunch time + by dinner, it is ready. The newer models tend to cook a lot quicker, so your’s might be ready much earlier. Check. You want your pumpkin tender, but not mash – throughout the curry.

If you don’t have tatsoi, you can substitute for kale or spinach. Same goes with the asian greens, use what ever you like … anything will taste great (bok choy, chinese cabbage etc). I have an assortment of greens in the garden right now + am loving doing my nightly shopping for dinner out back. Herbs included!

Do adjust the heat according to your taste. You can always start a little cautious with the chilli – then add more when serving.

 

ingredients

1 tbsp organic unrefined coconut oil
3 cloves garlic
1cm ginger grated
chilli flakes *to taste
1 brown onion finely diced
1 tsp mustard seeds
15 curry leaves
1 tsp turmeric
1 tbsp curry powder
black pepper
400g organic tomatoes
400g organic coconut cream
1/4 cup water
750g pumpkin diced into big chunks
400g chickpeas
good handful tatsoi leaves

sesame oil
3 kai lan *cut into quarters
2 pak choy * leave pieces whole
gluten free soy sauce

steamed basmati
fresh coriander leaves

 

Heat the coconut oil in a large frypan over a medium heat. Add garlic, ginger, chilli flakes + onion. Sauté until the onion is translucent.

Next, add mustard seeds, curry leaves, turmeric, curry powder + a pinch of black pepper, and continue to fry until fragrant.

Add the tomatoes, coconut cream + water. Gently stir until combined. Bring to the boil and then turn off the heat.

Turn your slow cooker onto a low setting. Add pumpkin, chickpeas + curry sauce.

Cook until the pumpkin is tender. Add the tatsoi leaves + wilt through.

 

STIR FRY ASIAN GREENS
Stir fry kai lan + pak choy #homegrown

 

In a wok, heat a little sesame oil. Add kai lan + pak choy. Stir fry over a medium to high heat. Add a good splash of soy sauce + cook until the veg is tender.

Serve steamed basmati rice in bowls, top with a portion of asian greens, followed by a generous spoonful of curry, lastly add fresh coriander leaves + extra chilli.


 

With love + in fabulous health,

Kristy x

 

Gluten free banana bread

I don’t know about you guys, but banana bread has been popping up all over my socials since the world went into isolation. It appears to be a lock down baking trend. And, well then I couldn’t stop dreaming about it … mmm

When I shared this, a few of you asked for a recipe, so here you have it! I sincerely hope you enjoy it as much as we did.

This bread is sweet, light + moist. It’s all about the bananas.

Banana bread tastes best with the ripest of bananas, so be patient. Throw them in the fruit bowl + wait until they brown up. Loads of brown spots all over them! The flavour will be intensified, trust me.

This bread is simple to make … the hardest thing is waiting for it to cook!

I find the bread best served warm straight out of the oven, with a good spreading of natural butter. Almond, cashew + peanut butter also work well!

 

ingredients

1 + 1/2 cups mashed ripe banana
1/2 cup extra virgin olive oil
1/2 cup raw honey
2 free range eggs *lightly beaten
1 tsp organic vanilla bean paste
1 + 3/4 cups gluten free self raising flour
1 tsp gluten free baking powder
2 drops doTERRA cinnamon essential oil (you can purchase here)

 

Preheat the oven to 160c. Line a loaf pan with baking paper.

Combine banana, olive oil, honey, eggs + vanilla in a mixing bowl with a wooden spoon.

Sift flour + baking powder together into a separate bowl. Add the dry ingredients to the banana mixture + add the cinnamon oil. Stir until just combined. Don’t overwork.

Pour the batter into the pan + smooth the top.

Bake for 55 minutes, or until cooked through. Test with a skewer.

Stand for 10 minutes + then transfer to a wire rack to cool slightly before devouring.

 


 

I hope that everyone is keeping healthy + safe … and that you are looking after yourselves. Self-care + health is of the upmost importance, now more than ever.

Take care + loads of love,

Kristy x