Gnocchi, those supreme Italian dumplings, reward patience and precision when made from scratch. In this recipe, you’ll need both: The addition of beet purée (for colour and subtle earthy flavour) makes the dough more delicate.
Рубрика: To Freeze
-
Egg-Free and Dairy-Free Molasses Cookies
This easy recipe for vegan molasses cookies is great if you have an egg allergy or are lactose intolerant.
-
Flaky Shortcrust Pastry
Rather than incorporating small cubes of butter into this dough, the butter is thinly sliced. Using your fingertips to break up the sliced butter in the flour will create a beautiful puff pastry effect.
-
Meatballs in Tomato Sauce (The Best)
We can’t get enough of these perfectly plump polpettes, a.k.a. Italian-style meatballs. When you get them rolling, we guarantee you’ll have a real (meat) ball.
-
Salmon Shepherd’s Pie
Doubling this recipe is no work at all, and it may save family dinner, too. With a second casserole in the freezer, a nourishing supper is just minutes away when weeknights get crazy. If you’re freezing this recipe, consider puréeing rather than ricing the potatoes for smoother texture upon reheating.
-
Ravioli Ratatouille
Here’s an excellent plan B on nights when you’re running more ragged than usual. Knowing it’s in your back pocket will definitely ease some of the stress of sitting in traffic! With store-bought ravioli and a quick ratatouille made up to three days in advance and frozen, then thawed in the fridge, it all comes together in the blink of an eye.
-
Caramelized Onion Veggie Pâté
We caramelized our onions to bring out their natural sweetness in this silky veggie pâté.
-
Squash Coffee Cake
Ever notice the amber syrup that pools under pan-roasted butternut squash? The gourd packs a sugary punch that blends well in savoury and sweet foods. In this case, we harvested the flesh to take coffee cake—buttery, cinnamon-laced streusel included—to the next level.
-
Creton Spread (The Best)
While we didn’t aim to reinvent the wheel on this homemade classic, we had an idea: what if it was possible to create a creton recipe that was better than store- bought or even better than grandma used to make?
