When you’re trying to cook to a budget potato gnocchi is a great choice: just a few of them go a long way. Their bland nature makes them a great foil for any strong flavours. I’m a big fan of roasting vegetables so this is a super combo.
This is warming, filling, and doesn’t feel frugal! There’s lots going on with sharp, salty cheese; soft, toothsome gnocchi and rich, sweet roasted red peppers.
Approximate cost for main ingredients, excludes storecupboard ingredients (prices from Tesco.com 7th Oct 2012): £3.63
Roasted pepper and garlic gnocchi with feta (serves 1):
2 red peppers
2 cloves garlic, skin left on
100g feta, diced
- Preheat the oven on to 180°C. Put the peppers and garlic on a baking tray, drizzle with oil and pop in the oven for 30 minutes to soften and char. When soft to the touch mash the squeeze the garlic out of their skins and mash together the peppers with a fork, adding some salt and pepper.
- Get a large pan of salted water on to boil. Add the gnocchi and boil according to the packet instructions. Drain and combine with the pepper sauce, then stir the feta and rocket through. Serve immediately.
I’d heard about these gorditas (“little fat girls”) ages and ages ago and then forgot all about them. I was recently reminded they exist and decided to make them straight away. They are little cornmeal pancakes that you can use to top with anything, but with some leftover veal from Farmers Choice to use up I went for a fruity, sharp salsa and a salty feta for a really zingy combo. This is one of those recipes you can dump pretty much everything from, the key part is the gorditas themselves – tasty little breads you can use for a canape, starter or main course as I did here!
Gorditas with apple salsa (makes 16 pancakes):
250g plain flour
1 heaped teaspoon baking powder
700ml hot water
200g cooked veal, sliced
200g feta, diced
For the salsa:
1 apple, finely diced
3 tomatoes, peeled and diced
4 spring onions, sliced
1 teaspoon hot sauce
Red wine vinegar
- Mix the flours and baking powder together in a bowl with a pinch of salt. Gradually add the hot water until the dough comes together. Split into 16 and squash into small discs. Dust with flour and put aside while you make the salsa.
- For the salsa mix together all the ingredients and balance with salt, sugar, vinegar and hot sauce until you get a lovely tang.
- To cook the gorditas get a frying pan very hot and with a dash of oil cook them on both sides until puffed up. Serve with the veal, feta and salsa. If you have some a little shredded coriander would be great too.