Pissaladière is often described as a kind of pizza from Nice in Provence. It is traditionally made with bread dough. Continue reading


Potato gnocchi with tomatoes and broccoli

I’ve always used bought gnocchi before, basically because I am lazy, but they aren’t really that hard to make.

I had some leftover mashed potato and I added in plain flour until I got a firm texture and rolled it out into long sausage shapes. These were cut into sections, ridged with a fork and set aside.

I made a sauce with some chilli, garlic and anchovies softened in olive oil, to which i added a tin of cherry tomatoes and their juice, black pepper and some steamed purple sprouting broccoli.

I cooked the gnocchi in boiling salted water, they are done when they rise to the top of the water, and added them to the pan with the sauce.

To serve, I grated over some Parmesan cheese and more fresh black pepper.