Gnocchi with frizzled leeks, mushrooms and truffle oil

I made the biggest batch of gnocchi this evening.  I started out with 2.5kg of potatoes (I knew I should have weighed them at the fruit shop).  Which turned into about 3kg of gnocchi.

Unfortunately I didn't take any photos of the dough - it was huge!

I made the gnocchi specifically to use the truffle oil that we got from Green Edge.  The recipe was based on something I had in a fancy restaurant eons ago.

Things to do next time: work out how to pan fry the gnocchi (the entire bottom of the pan was covered in potato bits), add more truffle oil, fry for longer so the gnocchi gets crispier.

NOM!  I got two gold stars from Cam for this one.  Luckily I have ballet ALL DAY tomorrow (WOOOO!) so I can probably afford a few extra calories.

Can you believe I took this photo on my phone?  Samsung Galaxy for the win!

Mac and trees for lunch

Nom!

Basic white sauce (1Tbsp margarine & 1Tbsp plain flour cooked into a roux, add 4 grinds of pepper, decent amt of salt and 200mls soymilk, heat until thickened, add pinch of nutmeg, 1/4tsp mustard powder and 1Tbsp of nooch) with quickly fried mushrooms and half a head of broccoli.

Perfect for a Saturday afternoon of Practical Legal Training and then 2.5hrs of ballet!