Tag Archives: Onion

Knock-Out Gnocchi

photo (5)I’m at times a lazy cook but I draw the line at stabbing at the plastic film of a ready meal. After a busy day, my boys just want a decent meal in their belly and I want to cook it quick so I can open the wine.

So tonight I cooked a very adaptable, use what’s hanging around in the fridge, gnocchi dish. I urge you to try it as it’s simple, satisfying and delicious but don’t feel tied to the ingredients, mix it up and feel free to stick whatever you fancy in.

My Knock-Out Gnocchi…

Slice a large onion, red or white your choice and gently sizzle in a drizzle of olive oil. Chop a large red pepper, add to the onions and gently fry until they’re both soft but not coloured. Crush a clove of garlic and add to the pan with some salt and pepper. Throw in a handful of halved cherry tomatoes and some fresh thyme. I added some dried oregano too (because I love it, but add whatever herbs you want, dried or fresh, whatever you like). Cook with the lid on until the tomatoes have relaxed then remove from the pan and set aside.

Fling a very generous glug of olive oil into the pan, get the oil hot and throw in a bag of fresh gnocchi (if you’re using the off the shelf stuff rather than from the fridge section, then I’d give that a quick boil in some water). The aim is to get the gnocchi to develop a bit of a roast potato style crust so keep the pan hot, hot, hot and stir often. Season with salt and pepper and be patient, it will take a little while (but not forever I promise, remember I’m lazy and greedy).

Once your gnocchi has developed a sexy crust, tip your onion and pepper mix back into the pan and mix together. Add about half a jar of pesto and stir. Warm everything through for a minute and plate up. Serve with crusty bread and some salad. A large glass of red wouldn’t go amiss either.

This time I cooked it we had some leftover peas in the fridge, so they went in and we had some rocket growing it’s socks off in the garden, so some of that was stirred through until wilted with a few leftover leaves popped on top for garnish. Don’t be afraid to freestyle with this recipe. It’s very forgiving but the crusty gnocchi are a must!

Clean plates all round and compliments to the chef. Aces.

Vegetarian Recipe: Skinny Homity Pie

I had a falling out with my kitchen around Christmas time. The turkey gave me the evil eye, the sprouts turned on me and quite frankly the stuffing can get stuffed. So ever since then my usual culinary enthusiasm has been somewhat lacking. Perhaps it was the change of season or the pile of leftover new potatoes glaring at me from the fridge, but inspiration struck and I decided to do my take on the Cranks classic – Homity Pie.

Skinny Homity Pie

I’m not a massive fan of thick pastry, unless it’s covered in jam and cream with a big cherry on the top. So for a while I’d been musing about a homity pie made with filo. So I looked up the Cranks recipe, carefully read it, closed the book and put it back on the shelf. I was going to experiment and see if I could make it a bit healthier but just as tasty.

Skinny Homity Pie

Ingredients:
1 onion, finely diced
Olive oil
1 clove of garlic, crushed
1 tablespoon of fresh thyme (or dried if you don’t have fresh)
Enough sliced cooked potatoes to half fill your pie dish
2 eggs
2 teaspoons of mustard
3 or 4 pieces of shop bought filo pastry
50g grated Cheddar cheese
Salt and pepper

Method:

Sweat one onion in a dab of olive oil, when soft add a crushed clove of garlic and as much fresh thyme as you fancy (I used a lot, thyme and onions are the best of friends and I have a huge thyme plant in the garden).

Slice up a pile of cooked potatoes; I used new potatoes because that’s what I had.

Whisk up 2 eggs, some salt and pepper and a goodly dollop of your favourite mustard.

Grab your favourite quiche or pie dish, give it a light coating of oil, lay a piece of filo in the dish, oil that piece of filo and artfully drape another on top, repeat the process until you’ve got 3 or 4 pieces of filo piled up, greased and ready to go.

Mix your sliced spuds and the unctuous onion mix together, spread a layer in the bottom of your dish, sprinkle a handful of cheese over and drizzle your mustardy egg over, layer the remaining spuds, pour over your leftover egg and top with another handful of grated cheese.

I baked it in the oven for 25 minutes at 220 degrees or until it looks golden and gorgeous.

I served it with a huge green salad and some oven roasted tomatoes. It was a huge hit with the boys, impressive as the toddler is (oh joy) going though a picky phase. This Homity Pie is monumentally easy to do, half quiche, half homity pie and it’s a real family favourite!

For more simple and tasty family recipes, click here.Vegetarian Recipe: Skinny Homity Pie