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      <title><![CDATA[Appetizers - foodwithbiggs.webnode.page]]></title>
      <link>https://foodwithbiggs.webnode.page</link>
      <language>en</language>
      <pubDate>Tue, 29 Nov 2016 13:05:00 +0200</pubDate>
      <lastBuildDate>Tue, 29 Nov 2016 13:05:00 +0200</lastBuildDate>
      <category><![CDATA[Appetizers]]></category>
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      <item>
         <title><![CDATA[Vegan Gnocchi Dough]]></title>
         <link>https://foodwithbiggs.webnode.page/news/vegan-gnocchi-dough/</link>
         <description><![CDATA[Homemade Vegan Gnocchi

	&nbsp;

	
		
			Prep time:
			
				5 mins
		
	
	
		
			Cook time:
			
				2 hours 35 mins
		
	
	
		
			Total time:
			
				2 hours 40 mins
		
	
	
		&nbsp;


	
		Author: Vegan Insanity
	
		Recipe type: Entree
	
		Serves: 4


	
		Ingredients
	
		6 medium Russet potatoes
		3 cups kamut flour (or all-purpose)
		1 tsp salt
	
	
		&nbsp;


	
		Instructions
	
		Preheat oven to 375F. Poke your potatoes with a fork and place on a large baking sheet. Bake for about 1 hour, or...]]></description>
         <pubDate>Tue, 29 Nov 2016 13:05:00 +0200</pubDate>
         <guid isPermaLink="true">https://foodwithbiggs.webnode.page/news/vegan-gnocchi-dough/</guid>
         <category><![CDATA[Appetizers]]></category>
      </item>
      <item>
         <title><![CDATA[Baked Four Cheese Gnocchi with broccoli]]></title>
         <link>https://foodwithbiggs.webnode.page/news/baked-four-cheese-gnocchi-with-broccoli/</link>
         <description><![CDATA[Baked Four Cheese Gnocchi with Broccoli
Ingredients

	2 #'s Gnocchi (store bought or homemade)&nbsp; For Gnocchi: you can always&nbsp;use the&nbsp;recipe provided in my&nbsp;previous post
	2 cups broccoli florets
	6 TBSP butter
	3 cloves garlic (crushed)
	3½ TBSP flour
	2½ cups milk (I used 2%)
	¼ tsp freshly grated nutmeg
	½ tsp fresh cracked pepper
	¾ cup gruyere cheese (grated)
	¾ cup fontina cheese (grated)
	1½ cup med sharp cheddar cheese (grated)
	1½ cup parmesan cheese (reserve 1 cup for...]]></description>
         <pubDate>Sun, 27 Nov 2016 11:52:00 +0200</pubDate>
         <guid isPermaLink="true">https://foodwithbiggs.webnode.page/news/baked-four-cheese-gnocchi-with-broccoli/</guid>
         <category><![CDATA[Appetizers]]></category>
      </item>
      <item>
         <title><![CDATA[Gnocchi with butternut squash and brown butter sage cream]]></title>
         <link>https://foodwithbiggs.webnode.page/news/gnocchi-with-butternut-squash-and-brown-butter-sage-cream/</link>
         <description><![CDATA[Gnocchi with butternut squash and brown butter sage cream
&nbsp;
For Gnocchi: use recipe provided in previous post (Make sure to use Olive oil where is says butter to make the gnocchi dairy free/vegan).
Ingredients:
butter, unsalted or sauteing (sub olive oil for vegan use)
1 each butternut squash, small diced
1 cup English peas (Can be Frozen or canned but best when fresh)
1 cup sliced mushrooms (Can be any kind of mushrooms)
2 handfuls Baby Spinach
Brown Butter Sage Cream
3 whole sprigs/stems...]]></description>
         <pubDate>Sun, 27 Nov 2016 11:42:00 +0200</pubDate>
         <guid isPermaLink="true">https://foodwithbiggs.webnode.page/news/gnocchi-with-butternut-squash-and-brown-butter-sage-cream/</guid>
         <category><![CDATA[Appetizers]]></category>
      </item>
      <item>
         <title><![CDATA[Gnocchi with Thyme Vinaigrette and Cashew Cream [Vegan]]]></title>
         <link>https://foodwithbiggs.webnode.page/news/gnocchi-with-thyme-vinaigrette-and-cashew-cream-vegan/</link>
         <description><![CDATA[Gnocchi with Thyme Vinaigrette and Cashew Cream [Vegan]
This Recipe is: Dairy free and vegan friendly
Ingredients
For Gnocchi: foodwithbiggs.webnode.com/news/vegan-gnocchi-dough/
For Thyme Vinaigrette:

	&nbsp;2 Tbsp. fresh thyme, leaves only
	&nbsp;1-2 pinches salt, to taste
	&nbsp;4 Tbsp. olive oil
	&nbsp;1 tsp. white wine vinegar

For Lemon Cashew Cream:

	&nbsp;1 cup water
	&nbsp;1 1/4 cups cashews
	&nbsp;Zest of 1 lemon
	&nbsp;1/2-1 tsp. lemon juice

Preparation
For Thyme...]]></description>
         <pubDate>Sat, 26 Nov 2016 16:34:00 +0200</pubDate>
         <guid isPermaLink="true">https://foodwithbiggs.webnode.page/news/gnocchi-with-thyme-vinaigrette-and-cashew-cream-vegan/</guid>
         <category><![CDATA[Appetizers]]></category>
      </item>
      <item>
         <title><![CDATA[Gnocchi]]></title>
         <link>https://foodwithbiggs.webnode.page/news/gnocchi/</link>
         <description><![CDATA[&nbsp;

	
		Gnocchi
	

Serves: 10
Ingredients: 
3 lbs. potatoes
1 oz. butter
3 eggs
TT Salt
TT Black Pepper
1 1/2&nbsp;tsps. Nutmeg
1 lb. All-purpose Flour
Preparation: 
1.) Bake potatoes until tender at 350 degrees (30-45mins.)
2.) While potatoes are hot scoop meat out of the skins into a food mill. After run through the mill add remaining ingredients and mix well to ensure all is fully incorporated. Make sure to add enough flour to make a stiff enough&nbsp;dough. (You may need a little more...]]></description>
         <pubDate>Fri, 05 Sep 2014 03:11:00 +0200</pubDate>
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         <category><![CDATA[Appetizers]]></category>
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