Tag Archives: potato

Butternut Squash Gnocchi

3 Oct

Butternut Squash Gnocchi

Now, I made gnocchi once before, but with sweet potato, but I think they were too dense and not the fluffy little pillows that I was hoping for.  I think part of the reason was because I boiled the sweet potato rather than roasted and so it retained a lot of water, so I had to compensate by adding LOADS of (gluten free) flour.  I learnt my lesson, so this time, roasting was on the cards.

What with Hallowe’en round the corner, I was contemplating pumpkin gnocchi.  But obviously my local supermarket didn’t have the same idea as me, so I had to plump for butternut squash.  If you don’t fancy this, you could try with (roasted) sweet potato, normal potatoes, maybe even parsnip gnocchi might work… maybe too sweet… I’m sure someone out there has tried it.

The ingredients:

2 butternut squash (medium)

Drizzle of olive oil/vegetable oil

Salt and pepper

At least 400g Gluten free flour (I used Doves Farm Plain white flour blend) the amount will probably vary depending on how watery your butternut squash is, so it is best to have a plentiful supply.

The recipe:

  1. Peel and cut the butternut squash into chunks (smaller pieces will cook faster)
  2. Put into a baking tray with a drizzle of oil and a sprinkle of salt and pepper, toss to make sure the squash is coated in the oil and put into a pre-heated oven at 190 degrees Celsius until cooked through (about 30 mins, but again this depends on the size you cut the squash into!)
  3. When cooked, mash the butternut squash until smooth (I even squished mine through a sieve but I don’t think it was entirely necessary)
  4. Put the mash into a mixing bowl and add the flour (about 50g) at a time, mixing well, until you get a dough like consistency.
  5. Lightly dust a clean work surface with (gluten free) flour, take a ball of the dough and roll out into a long thin sausage.  It should be about the width of your little finger, and even.
  6. Chop the butternut squash sausage into little sections of about 1cm each.  These are your gnocchi.  Try to make sure each piece is the same size so that it cook evenly.
  7. Boil a sauce pan of water and add about a large handful of the gnocchi.  Be gentle with it and don’t try to put too much in the saucepan as it will all stick together.
  8. When the gnocchi rise to the surface, they are cooked.  This should take about 3 minutes.
  9. Drain and serve with your favourite sauce (I did mine with a beurre noisette sauce with roasted tomatoes and basil, in case you were interested!)

 

Broccoli and Ricotta Quiche with a Potato Crust

30 Jul

Broccoli and Ricotta Quiche with a Potato Crust

I’ve seen a fair few recipes over the months detailing how you can substitute the pastry base in a quiche (fabulous news for us coeliacs!).  I’ve never had the occasion to try this myself, up until now.  Hosting a low key Saturday lunch seemed to be the perfect opportunity to debut my twist on this French favourite.

As I am playing with the crust, I decided to keep the filling to a firm favourite, and went for broccoli and ricotta.  I am pleased to say, it went down a storm.  Luckily I made 2, with the second quiche providing me my lunch for the next week.

The ingredients:

1 large potato

40g butter, melted

5 eggs

50ml milk

1 large onion

250g ricotta

1 large broccoli

50g parmesan

Salt and pepper

 

The recipe:

  1. Put the oven on at 200 degrees (Celsius)
  2. Grate the potato and leave to drain for 15 minutes
  3. Mix the melted butter into the potato and push this mix into the base of a lightly greased cake tin/oven dish.  Make sure you have an even thin layer on the base of the tin. Pop this in the oven for 30 minutes.
  4. Finely dice the onion and cut the broccoli into small florets
  5. Whisk together the eggs and milk, and season with salt and pepper
  6. When the potato bases have browned nicely and starting to crisp up, remove from the oven and distribute the onion, broccoli and ricotta evenly over the potato
  7. Pour the egg mixture over the broccoli and ricotta and grate the parmesan over the top
  8. Put the quiche in the oven for 40 minutes (or until the egg has set and the quiche is browning nicely)
  9. Leave the quiche to rest for 15 minutes before serving

Vegetable Crisps

8 Jul

Vegetable Crisps

The ingredients:

Any root vegetable will probably suffice, but I used a potato and a parsnip

1 tbsp Butter, melted or olive oil

Salt and pepper

Smoked paprika

The recipe:

  1. Using a mandolin, or your finest knife skills, thinly slice the vegetable (about 2 mm thickness)
  2. Lightly grease an oven tray with butter/oil
  3. Coat the vegetable slices with the melted butter or oil, using your fingers as the slices are quite delicate (and it’s always nice to get close to your food!)
  4. Lay the vegetable slices out on the oven tray (careful not to overlap)
  5. Pop in the oven for 10 minutes at 180 degrees Celsius (or until nicely browned.  Not burnt)
  6. Remove from the oven and leave to cool on a rack.  They will crisp up as they cool
  7. Gently shake the crisps with the flavouring of your choice (salt and pepper, smoked paprika, toasted and ground cumin seeds… experiment away!)

Pea and mint potatoes with a poached egg

30 May

Pea and mint potatoes with a poached egg

 

 

 

 

 

 

 

 

Ingredients:

500g new potatoes

1 tbsp olive oil

150g frozen (or fresh) peas

2 eggs

Salt (to taste)

Pepper (to taste)

For the dressing:

4 tbsp Olive Oil

Juice of 1 lemon

1 tbsp melted butter

1 handful fresh mint – very finely sliced/diced

The Recipe:

  1. Cut the potatoes into even sized chunks, and boil in water until just cooked through (about 10-15 minutes).
  2. Once cooked, drain the potatoes.
  3. Heat oil in a frying pan and sauté the potatoes until lightly browned.
  4. Whilst the potatoes are being sautéed, steam the peas for 5 minutes.
  5. For the dressing, mix the oil, lemon juice, melted butter and mint in a bowl (I use an old jam jar to shake it all up, and then if you have any left overs you can use it as a salad dressing later in the week), season with salt and pepper to taste.
  6. Poach the eggs in hot water, keeping the water just below a simmer for 4 minutes.  (if the vegetables are not ready when the eggs have finished poaching, put the eggs into very cold water/iced water to stop them cooking.)
  7. When the vegetables are hot, mix the peas, potatoes and pour over the dressing, tossing the veggies well to make sure they are all covered.
  8. Gently place the poached egg on top of the veggies
  9. Garnish with Lemon zest and mint

SERVE

NB. If you dont fancy the egg, a bit of grilled hallumi is a tasty addition, although I have to admit, I do love the runny yolk of the egg oozing into the potatoes and peas.