Apple Butter Gnocchi Sauce
125 gram dairy free margarine
1 cup apple juice
1 apple sliced finely
chives
spinach very finely sliced
Melt the spread into the apple juice simmer gently for a few minutes (no more than 5 minutes).
Cool slightly and add the finely sliced apple and the very finely sliced spinach.
Return to the boiling point and turn off the heat.
Cool slightly again then pour over gnocchi of your choice. This sauce goes beautifully with the Rainbow Gnocchi.
Sprinkle chopped chives over the gnocchi and serve immediately.
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Rainbow Gnocchi
Steamed mixed vegetables. (I use 6 Desiree potatoes, 2 small sweet potatoes, pumpkin to taste)
Gluten Free Self Raising Flour
Steam the vegetables and mash. I just use a fork. Do not add milk, butter or margarine. Just dry mash them.
Slowly add flour a bit at a time until the vegetables and flour come together into a dough. Be careful with adding flour because too little makes the gnocchi fall apart in the water, too much flour makes the gnocchi hard and unpleasant to eat.
Gently knead the vegetable dough into a log shape and cut into bite sized pieces.
Put the gnocchi pieces into boiling water.
Cook in small batches until the gnocchi floats.
Serve immediately.
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One of the biggest problems I have found in adopting a dairy free diet is cream. I was complaining to my Grandmother about this problem and she gave me this recipe, which came from her grandmother.
I had to adjust it slightly but still it works well. Doesn't taste exactly the same but is nice.
110 grams soy margarine
4 tablespoon boiling water
1 cup castor sugar (or soft dark brown sugar for a nice caramelly taste)
1/2 teaspoon of gelatine
vanilla to taste
Dissolve the gelatine in 3 tablespoons of water.
Soften the butter with 1 tablespoon of the boiling water. Add the sugar and cream. (Creaming is beating butter/margarine and sugar until the mixture is a cream colour).
Slowly add the dissolved gelatine to the creamed margarine. Keep beating until the sugar is completely dissolved.
Add the vanilla, or other flavouring coffee is wonderful and beat well.
Keep beating until it is light and fluffy for whipped cream.
If you need a pouring cream add another tablespoon of boiling water and stir slowly to knock some of the air out of the mixture. Sometimes you need to add up to 4 tablespoons of boiling water. Just keep slowly adding a little bit of water at a time until you reach a pouring consistency.
Hot soy or rice milk can be substituted but my family didn't like the taste.
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