Cookbook authors reach for a few phrases that suck me in every time. If someone says, \"I've tried it many other ways, but THIS way is the best! I can't veganise it!\" - - I tend to believe them.
Today we celebrate a brilliant book that won a Guild Award in the UK - Ruby Tandoh's 'Cook As You Are'.
The book Simon edited which previously won the same award is Mark Diacono's 'A Taste of the Unexpected'.
Ruby Tandoh's Gnocchi Recipe:
1 packet of store-bought gnocchi
butter
capers
chili crisp oil
tons of finely grated parmesan
Cook the gnocchi according to the packet instructions, remembering to reserve a few tablespoons of the cooking water.
Meanwhile, melt the butter in a medium-large frypan. When it's molten, add the capers. Add in the chilli crisp oil to loosen, then add in the cooked gnocchi and pasta water. Serve on a bed of baby spinach (optional, this is my recommendation!) with a ton of grated cheese.
","author_name":"Yumi Stynes"}