Creamy Baked Gnocchi (Aka Stay At Home Gnocchi)

So here it is folks – a recipe y’all probably never thought you’d see on this page – MORE GNOCCHI. Creating this dish, believe it or not, was a big deal for me as I rarely stray far from my classic Gnocchi Alla Marie, which over the years I’m so pleased to say many of you guys have given a whirl and enjoyed. As we currently find ourselves in strange times, I wanted to use fewer store-cupboard ingredients to show you how you can whip up something hearty and delicious, even if you can’t get your hands on canned tomatoes. Meanwhile, I’ve opted for courgettes as the main vegetable stars of the dish as they seem to still be widely available in the shops, so give this a go and let me know what y’all think. Stay safe everyone!

Ingredients

500g Gluten Free Gnocchi
1 x Tablespoon olive oil
1 x Medium Onion, Chopped
2 x Garlic Cloves, Chopped
1 x Tablespoon Grainy Mustard
250ml Creme Fraîche
100g Grated Parmesan/Italian Hard Cheese
30ml Boiling Water
2 x Courgettes, Chopped into Small Cubes
½ Teaspoon Chilli Flakes
½ Teaspoon Dried Parsley
½ Knorr Vegetable Stock Cube

Method

  1. Preheat the oven to 180 degrees fan/200 degrees gas.
  2. Bring a pan of water to the boil and cook the gnocchi for 1-2 minutes. Drain immediately and set to one side.
  3. Heat the olive oil in a pot over medium heat and add the onions and garlic, sauteeing until soft.
  4. Add the courgettes to the pot and cook for 10 minutes, stirring regularly.
  5. Stir in the creme fraîche, grainy mustard, 80g of the grated cheese, chilli flakes, parsley and crumbled half stock cube.
  6. When all ingredients are combined, add the boiling water and stir quickly again.
  7. Reduce the heat and cover the pot, leaving the sauce to simmer for 10-15 minutes. Stir occasionally.
  8. Prepare the cooled gnocchi in a small-medium oven casserole dish and cover with the sauce, stirring the two together so the sauce is evenly distributed around the dish.
  9. Sprinkle the remaining cheese over the top as well as cracked black pepper and a sprinkling of salt.
  10. Bake for 20 minutes or until the gnocchi is golden brown.
  11. Leave to cool for 5 minutes before serving with a fresh green salad.

Mozzarella Sticks by Asda

Where from? Asda
Available in Asda supermarkets nationwide

The American in me cannot get enough of bar-type snacks. I have incredibly fond memories of chomping on mozzarella sticks dipped in marinara or ranch from my days studying in the US with an ice-cold beer, which I thought were well and truly over when I discovered I couldn’t eat gluten. Imagine my surprise and excitement therefore when I came across these gluten free mozzarella sticks in the refrigerated section at Asda recently. They are ready after a mere 8 minutes in the oven and perfect with aioli for dipping. Available in Asda stores across the UK and online. Enjoy!

Gluten Free Oaties by Nairn’s

Where From? Nairn’s
Available in Waitrose & Partners, Morrison’s and on the Nairn’s Website

I am on a permanent quest for a dunkable gluten free biscuit. Cue Nairn’s, the oatcake masters, who have just brought out a biscuit that is perfect with a cuppa and contains 45% less sugar than the average teatime treat. Oaties come in handy packs of four so they are also perfect for on the go. Totally coeliac safe and delicious, Oaties are also great for use in cheesecakes and homemade cookie bars or millionaire’s shortbread. Give them a whirl and let me know what you think! Oaties are available in Waitrose & Partners, Morrison’s, independent health food stores around the UK and the Nairn’s company website.

This post has been sponsored by Nairn’s.

Gluten Free Mueslis by Delicious Alchemy

Where From? Delicious Alchemy
Available on the company website, Asda and Booths Supermarket

I am a massive breakfast person and am constantly looking for new options. The guys behind the amazing baking mixes, Delicious Alchemy, have turned me into a muesli lover with these delicious, totally vegan and refined sugar free flavours: Berry with a Hint of Cinnamon and Apple, Sultana and Date. I have mine with almond milk and mixed berries for the perfect start to the day. These mueslis are available to buy directly from the company website. The Berry with a Hint of Cinnamon flavour can also be found in Booths Supermarket, while the Apple, Sultana and Date variety can also be sourced from Asda. They’re packed in a resealable pouch so perfect for taking to work or having on the go.

This post has been sponsored by Delicious Alchemy.

Warm Kale, Sweet Potato and Quinoa Salad with a Lemon, Tahini and Chive Dressing

To celebrate Coeliac UK Awareness Week this year, I’ve teamed up with Knorr UK to create the ultimate gluten free meal using one of my favourite grains – quinoa. I fell in love with this grain when I lived in South America and was delighted when I realised I wouldn’t have to give it up when I stopped eating gluten. It is delicious when cooked in vegetable stock – for this recipe I used Knorr Organic Vegetable Stock Pot, which gives it great depth and flavour. Try out this veggie recipe for yourselves for a perfect mid-week meal or a summery lunch.

Warm Kale, Sweet Potato and Quinoa Salad with a Lemon, Tahini and Chive Dressing
(Serves 2)

Ingredients

40g x Sweet Potato
2 x Garlic Cloves
1 x Tablespoon Olive Oil
Freshly Ground Pepper
80g x Quinoa
1 x Knorr Vegetable Stock Pot
200g x Kale

For the Dressing:
2 x Tablespoons Tahini
4 x Lemons (juiced)
1 x Garlic Clove (minced)
1 x Teaspoon Gluten Free Soy Sauce
Salt & Pepper to taste

Method

1. Preheat the oven to 190 degrees celsius.
2. Prepare your sweet potato for roasting by cutting into small cubes and then
arranging on a baking tray with the two garlic cloves. Drizzle the olive oil over the
pan and add cracked black pepper.
3. Roast for 20-25 minutes.
4. Meanwhile, prepare your quinoa by washing thoroughly before adding to a pan
with 400ml water. Add the Knorr Vegetable Stock Pot and bring to the boil. Cover
the pot and simmer for 15 minutes or until the water has cooked off and the quinoa
is soft.
5. Separately, wash and then steam the kale for six to eight minutes. Drain.
6. Start preparing your dressing by adding the minced garlic clove, tahini, lemon juice
and soy sauce to a bowl. Stir until all mixed together into a dressing consistency.
Add chopped chives and salt and pepper to taste.
7. Combine the cooked quinoa, kale and sweet potato together before serving and
adding the dressing. Serve with a lemon wedge and extra chives.

Vichenzo Sin Tacc

Last year, I made my bi-annual pilgrimage to Buenos Aires – also known as the Europe of the south. This beautiful, hectic city was my home for almost three years in my twenties and will continue to draw me back every so often, not least because some of my bestest friends in the world live there. A huge part of my time in Argentina revolved around food – cuisine which is traditionally gluten-heavy. Yes, steak is the main act but when Argentines aren’t eating steaks, they’re usually tucking into amazing fresh pastas and milanesas – a tradition passed down from the Italian community that settled there at the turn of the 20th century. So, returning to this city has often made me nervous, for obvious gluten-related reasons.

What I discovered upon returning was a complete surprise however. The city’s gluten free scene in the last three years has totally exploded, with a long list of 100% gluten free eateries and bakeries sprouting up in multiple areas. Luckily for us, that explosion includes the 100% gluten free bakery and pasta factory Vichenzo, tucked away in the Montserrat neighbourhood, which is a hop skip and a jump from Avenida de Julio.

tempImageForSave (18)

Vichenzo opened its doors to the public in October 2015, primarily as a pasta producer. “The original idea was to create a high quality and delicious product that would, in addition, be gluten free and safe for coeliacs or those intolerant to gluten,” Vichenzo co-founder Gaston told me. “We saw the gluten free market as a challenge, and one that would make us grow,” Gaston said. The pair therefore put their learnings from their pasta maestro and store namesake Vicente Fabiz to use and created a range of fresh, gluten free pastas using traditional methods and machinery. The range of traditional pastas on offer in store quickly expanded beyond spaghetti and gnocchi to delights including spinach tagliatelle, beetroot ravioli, salmon casoncelli and more. Today, the store acts also as a bakery, offering a huge array of fresh bread, pastries, cakes and beyond.

tempImageForSave (17)

“Many of our products came about because of what particular customers requested of us and they became permanent,” Gaston said, who told me when I visited the store that the store’s only enemy is time and the limitations that it creates. The duo have successfully overcome the trials and tribulations of creating gluten free dough for their pastas and pizzas. However, as everyone and anyone gluten free will know, this is a science, given that a change in the humidity of a kitchen or the slight over-pour of an ingredient can leave the dough unusable. Having tried and tested a multitude of the store’s offerings I can vouch for Vichenzo and the success it has had in creating top notch gluten free products, not least the ready-made pasta dishes and fresh Milanesa sandwiches on crusty bread that you can take to go and eat right then and there in the street.

Discovering that neither Gaston nor Pablo were themselves gluten free makes the story of Vichenzo all the more exciting. In my experience, gluten free businesses come about because of health issues in the owners or founders themselves and so having the opportunity to visit a shop where gluten free is just considered normal in the eyes of two non coeliacs really was an eye opener. Luckily for the people of Buenos Aires, Vichenzo will continue to grow as a business. While plans are still not finalized, it looks possible that the north of the city could be home to a new shop in the future. In the meantime, those reading this from outside of Argentina: get on a plane to Buenos Aires and head straight to Vichenzo. You will not be sorry and I can say with confidence you will never have had a gluten free experience like it!

tempImageForSave (16)

Vichenzo Sin Tacc (Closed on Sundays)
Salta 529
C1074 Buenos Aires
Argentina