Jap pumpkin gnocchi with marsala, capers and sage | I’m very partial to well-made gnocchi, and this one is a great example as it’s still light and fluffy, but the pumpkin gives it a savoury, earthy flavour. The main trick when making gnocchi is to work swiftly, gently, and be prepared to judge the right amount of flour.
This is one (there are many!) of my favourite desserts - keep it in the freezer and you have something for when the cravings hit. Which is every night for me!!! Raw Chocolate Caramel Pie - Becomingness
BecomingnessRaw Chocolate Raspberry Slice - made this recipe yesterday. So delicious! Made with fresh raspberry's, I told the children it was a healthy version of Cherry Ripe. Think I will be making it again very soon it is disappearing all too quickly. Zuriessence