I love planning my meals so that even the smallest bit of leftovers become something else. I ended up with just a few mashed potatoes left after making a potato enchilada recently. Mix mashed potatoes with a bit of gluten-free flour mix and a touch of olive oil and gnocchi are ready to go. Boil and serve with your favorite sauce. Since I have a tub of arugula right now, I made a pesto of baby arugula, olive oil, vegan parmesan, red pepper flakes, salt, pepper, and dried parsley and basil. Ready in under ten minutes--closer to five!
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