Gnocchi Carota Torta

Ingredients:

8 eggs (beaten)

1/2 packet of Thai sweet radish (bought from wet market)

Few cloves of garlic (minced it)

1 packet of Gnocchi

3 tbsp light soya sauce

Pinch of pepper and salt

Spring onions

Method:

1. Boil gnocchi in a pot of salted water until it floats. Quickly drain the water and set aside.

2. Heat up a pan and add 2 tbsp of oil.

3. Stirfry the radish and garlic for about 2 mins.

4. Add the cooked gnocchi and stirfry it until it is a bit char.

5. Pour the soya sauce and mix it well with the gnocchi.

6. Add the eggs, and pinch of pepper and salt and mix well.

7. Garnish with spring onions and it is ready to be served.

Casa Rinaldi Gnocchi is available exclusively at NTUC finest under the pasta section. (Retail price at $9.50 per pack). Don't miss out Casa Rinaldi giveaway at http://bit.ly/2f9PfwJ

#CasaRinaldiSG

Bubur Terigu 大麦

Ingredients:

150g white wheat (Bought from Fairprice)

60g gula melaka (can be more)

200ml Ayam brand coconut milk

1.5 litre water

3 to 4 pandan leaves (washed & knotted)

Pinch of salt

Method:

1. Soak the wheat overnight (or at least 3 to 4 hours).

2. Boil the water and add the wheat. Cover with a lid but leave it ajar. Stir it once a while. (This should take at least 30mins until the wheat become soft.)

3. Add the gula melaka and stir to mix well.

4. Lower the fire, add the coconut milk, pandan leaves, and cover with a lid. (For 10 to 15mins)

5. Lastly, add a pinch of salt and it is ready to serve.