To celebrate the release of her new vegan and gluten free recipe e-book, Elisa Rossi shares some of her delicious recipes with us

Happy Skin Kitchen e-book includes over 65 scrumptious vegan and gluten free recipes to nourish your skin from inside out. All the recipes are made with wholesome ingredients, no expensive superfoods or vegan mock meats and cheeses. I wanted all the recipes in this ebook to be simple and accessible to everyone. If you feel you are not a pro in the kitchen, don’t worry, these recipes are designed to be super easy to make and lots of them are under 30-20 minutes. I wanted to celebrate nature’s abundance by using everyday plant-powered foods which are not only feeding your skin with every bite, but taste utterly delicious too. From breakfast & brunch to stews, curries, warming soups, satisfying pasta, creamy dips, baking and sweets there is definitely a dish for every occasion and for every season. My hope for this ebook is to show you that delicious plant-based eating doesn’t have to be difficult, time consuming or bland. In the past 8 years I have learned that cooking wholesome vegan food can be super flavourful, but also quick and easy.” 

CAULIFLOWER GNOCCHI 

Nothing beats a bowl of pillow-soft gnocchi. I love using cauliflower as it works so well in terms of texture but it’s also a great way to add extra vegetables to your diet. I love serving the gnocchi with the tamari pan-fried mushrooms and kale but you can also serve them with some pesto or a simple tomato sauce

INGREDIENTS

Serves: 2 People

800g of cauliflower florets - about 1 large head of cauliflower, 130g of plain white flour, A generous pinch of salt, 200g of cavolo nero or curly kale, 150g of chestnut mushrooms, 2 garlic cloves - crushed, 3 tbsp of olive oil, 2 tbsp of tamari or soy sauce , A crack of black pepper 

METHOD

Bring to boil a large pan of salted water. Add in the cauliflower florets and cook for around 15 minutes until they cauliflower is cooked through. Drain and place the cauliflower into a fine mesh tea towel or if you have one use a nut milk bag. Squeeze out all the water. When you think you are done, squeeze some more! You want to try to get rid of as much liquid as possible. Add the squeezed cauliflower to a food processor and pulse for few second until you have a crumbly mixture. Add in the flour, pinch of salt and blitz again until a sticky dough starts to form. 

Dust your working surface with some flour and tip the dough out of the food processor. Knead the dough until you a have a round ball. Cut the ball into 4 equal size section. Using your hands roll the dough into a long rope. Cut the rope into small gnocchi pieces. Prepare the kale and mushrooms: Cut the mushrooms into slices. Remove the stem from the kale and roughly chop the leaves. Add 1 tablespoon of oil to a large frying pan on a medium heat. Add in the crushed garlic and cook for a couple of minutes. Add in the mushrooms and kale, add the tamari sauce and cook on a medium/high heat for 8-10 minutes until the mushrooms have shrink in size and the kale starts to wilt. Turn off the heat.

To cook the gnocchi: add the remaining 2 tablespoons of oil to a separate pan and once hot pan fry the gnocchi until brown. You might need to do this in batches depending on the size of your pan. Once all your gnocchi are cooked add them to the pan with the kale and mushrooms. Mix everything together and serve with a sprinkle of chilli flakes.

To download a copy of the Happy Skin Kitchen e-book please visit www.happyskinkitchen.com

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