I am on an eternal adventure (aren’t we all?) but my mission on said jolly jape is to encourage all men, women, children & beasts to eat more vegetables. And to be confident in their culinary abilities.
It’s a two-fold exercise but I think I am up to the job.
I will however hold my hands up & share this fun little fact about myself; I always thought gnocchi was the most complicated thing to make, so I NEVER did. But guess what …it turns out these little pillowy potato pals of pasta are in fact the most (almost ridiculously so) easy bites of delight to whip up.
I’m not kidding.
There is always an issue when it comes to gluten free recipes in that we’ve lost the binding nature of gluten if using a grain based flour, so I have turned to the wonderousness of chickpea flour instead, combining it with brown rice flour to keep things from becoming heavy & dense. I’ve also chosen sweet potato for a little extra nod towards antioxidants but you could use squash or pumpkin if you prefer.
And then we come to the hummus pesto sauce which by all shakes of a lambs tale is a masterpiece. I do hope you make these & enjoy them as much as I do!
For the gnocchi
For the hummus pesto