update
So, I’ve been absent lately. I have been so busy that I just haven’t had time to post – or even cook. Hello, fast food!
But that is a thing of the past. This is the first day of the rest of my life and all that, and in the future I’ll try to manage at least one post a week. That’s a promise.
With that said, I have another confession to make. I’m no longer 100% vegetarian. I still eat vegetarian as much as I can, but I’ve slipped into eating meat at least a couple of times a week. This means that this site won’t be 100% vegetarian either. I’ll try to mark the recipes that are clearly though.
So, not that I expect anyone missed me, but I’m back!
gnocchi gratin
I think I’ve mentioned before that I love gnocchi. The other day I decided to try something new with them – putting them in a gratin. The results were quite good. I mean, it won’t win any prizes for good looks, but it tasted great and was really easy to make.
You need:
250 g gnocchi (Italian pasta/potato dumplings)
2/3 cup cottage cheese
50 g feta cheese
100 g of frozen spinach
1 clove of garlic, crushed
1 tsp forest spice blend
salt, pepper
How to:
- Defrost the spinach.
- Mix the cheeses, the spinach, the garlic and the spices using a food processor.
- Put the gnocchi in a bowl and pour the cheese mix on top. Stir until it is thoroughly blended.
- Put it in a oven-proof dish and bake it at 200 °C (400 °F ) for 20 – 25 minutes.
