Herbed Gnocchi

This dish is definitely worth the time taken to make it!

Herbed Gnocchi

Ingredients:

4 Potatoes peeled & boiled
1/2 cup Finely chopped fresh parsley (or any you like, really)
1 1/2 cups Plain flour
1 cup Plain flour (extra) for kneading
750g Jap pumpkin
1/2 cup Cream
1/4 tsp Nutmeg
Salt & white pepper
1/4 cup Grated parmesan

Method:

1. Drain potatoes and return to pan, mash then transfer to a bowl

2. Add parsley & flour to potatoes & mix with hand suntil well combined. Put mixture on a well floured surface, then knead gently on a well floured surface until dough is smooth & slightly sticky. Roll into 3cm thick tubes & using a flat edge knife cut into 2cm pieces. Stand for 20 min before cooking

3. Cut pumpkin into pieces. Boil until soft. Drain & mash, add cream, nutmeg, salt & pepper.

4. Preheat oven 180c Bring a large pan of salted water to the boil. Drop gnocchi (about 12 at a time) into the pan. When they float to top of water remove from pan with slotted spoon. Place in a large casserole dish pour over pumpkin sauce, top with cheese and bake 15-20 mins

Serves: 4

Rating: 4

Pasta with Ricotta, Herbs and Pumpkin

This recipe is really very easy, and the entire family will love it.

Pasta with Ricotta, Herbs and Pumpkin:

Ingredients:

300g peeled pimpkin, cut into 1.5cm cubes
250g cherry tomatoes, halved
350g pasta
200g broccolini, cut into florets (can use broccoli)
3/4cup smooth low fat or light ricotta
1/3 cup chopped herbs (e.g. parsley and chives)
Pine nuts

Method:

1. Preheat oven to moderate 180*C. Place the pumpkin on a large baking tray lined with non-stick baking paper. Spray with olive oil and season with sea salt and freshly ground black pepper.

2. Bake for 10 mins. Remove from oven and add the tomatoes to the tray. Return to the oven for a further 10mins or until pumpkin is soft and tomatoes are wilted.

3. Cook the pasta in a large saucepan of lightly salted boiling water according to the packet, or until al dente. Add the broccolini to the saucepan for the last 2 mins of cooking time. Drain well and then return to the pan.

4. Stir the ricotta and the herbs through the pasta, then add the roasted pumpkin and tomatoes. Gently toss to combine.

5. Divide mixture into 4 serving bowls and garnish with pine nuts.

Serves: 4

Rating: 4.5 stars!

Baked ricotta tarts

This recipe is so simple it's hard to believe that it will taste so GOOD!!

Baked ricotta tarts

Ingredients:

500g ricotta cheese
fresh herbs (e.g.garlic, corriander, chilli, etc) chopped
salt

Method:

Stir all together and put into greased muffin tins at 180*C for about 30mins or until firm


You can serve this as a side dish or as a main meal with veggies, salad, or anything else you can think of!

Serves: 2-4 people

Rating: 4.5 stars