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Ricotta Gnocchi with Napolitana Sauce

Ricotta Gnocchi with Napolitana Sauce

SERVES
4
COOK TIME
5
PREP TIME
30
DIFFICULTY
Easy
Tags Family, Kids, Vegetarian
Collections Featured Recipe, Quick & Easy

INGREDIENTS

  • 500 g fresh ricotta
  • 1 cup grated parmesan
  • 2 extra-large eggs
  • 1/2 tsp finely grated lemon zest
  • 2 tbsp basil leaves finely chopped
  • 1 cup plain flour
  • salt & pepper
  • 500 g Napolitana pasta sauce
  • To serve
  • baby basil leaves

METHOD

  1. Line a sieve with kitchen paper and drain ricotta, pressing down gently with extra kitchen paper, to help absorb any additional moisture.
  2. In a large mixing bowl combine ricotta, ¾ cup parmesan, yolks, zest, basil, salt and pepper, stirring until well combined. Add flour and gently knead mixture to a smooth dough, on a clean lightly floured surface.
  3. Evenly divide dough into four pieces and roll each into 2cm wide sausages, dusting with extra flour.  Lay sausages side by side and using a knife cut gnocchi into 2cm pieces.
  4. To shape gnocchi, use a fork to create grooves on one side and an indent on the other, to help the sauce coat the gnocchi.
  5. Heat napolitana pasta sauce in a large saucepan, over a medium heat.
  6. To cook gnocchi, bring a large saucepan of salted water to a gentle boil. Carefully place gnocchi in water and cook for 2-3 minutes or until gnocchi floats to the top. Using a slotted spoon remove gnocchi from pan and add to sauce, tossing gently to coat.
  7. To serve, sprinkle over basil leaves and remaining parmesan.
Click here to view our 'how to' video

Print Recipe
Ricotta Gnocchi with Napolitana Sauce
Course Dinner, Lunch
Cuisine Italian
Prep Time 30 minutes
Cook Time 5 minutes
Servings
people
Course Dinner, Lunch
Cuisine Italian
Prep Time 30 minutes
Cook Time 5 minutes
Servings
people
Recipe Notes
  1. Line a sieve with kitchen paper and drain ricotta, pressing down gently with extra kitchen paper, to help absorb any additional moisture.
  2. In a large mixing bowl combine ricotta, ¾ cup parmesan, yolks, zest, basil, salt and pepper, stirring until well combined. Add flour and gently knead mixture to a smooth dough, on a clean lightly floured surface.
  3. Evenly divide dough into four pieces and roll each into 2cm wide sausages, dusting with extra flour.  Lay sausages side by side and using a knife cut gnocchi into 2cm pieces.
  4. To shape gnocchi, use a fork to create grooves on one side and an indent on the other, to help the sauce coat the gnocchi.
  5. Heat napolitana pasta sauce in a large saucepan, over a medium heat.
  6. To cook gnocchi, bring a large saucepan of salted water to a gentle boil. Carefully place gnocchi in water and cook for 2-3 minutes or until gnocchi floats to the top. Using a slotted spoon remove gnocchi from pan and add to sauce, tossing gently to coat.
  7. To serve, sprinkle over basil leaves and remaining parmesan.

Click here to view our 'how to' video

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Shepherd’s Pie with Three Root Mash

Shepherd’s Pie with Three Root Mash

SERVES
6
COOK TIME
1 1/2
PREP TIME
30
DIFFICULTY
Easy
Tags Family, Mash, Shepherds pie, Vegetables, Winter
Collections Family, Winter

INGREDIENTS

  • ¼ cup olive oil
  • 1 kg lamb mince
  • 2 large onions peeled and diced
  • 2 large carrots peeled and diced
  • 2 whole celery sticks diced
  • 1 tablespoon fresh rosemary chopped
  • 3 cloves garlic crushed
  • 2 tablespoon plain flour
  • 1 cup red wine
  • 2 cups beef stock
  • 1/4 cup tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup peas cooked
  • 1/4 cup preserved lemon pulp removed, rinsed and chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon thyme leaves chopped
  • 1/4 cup continental parsley, chopped
  • salt flakes and freshly ground black pepper
  • Three root mash
  • 600g desiree potatoes peeled and chopped
  • 450g celeriac peeled and chopped
  • 200g carrots peeled and chopped
  • 40g unsalted butter
  • 1/3 cup Parmesan cheese
  • salt flakes and freshly ground black pepper

METHOD

  1. Heat 2 tablespoons oil in a large heavy-based sauté pan over a medium-high heat and brown lamb in two batches until golden. Set aside.
  2. Heat remaining oil in the same pan over a medium-low heat. Add onion, carrot, celery, rosemary and garlic, cover and cook for 10 minutes or until onion is tender. Add flour, stirring to combine and cook for a further 2 minutes.
  3. Return lamb to the pan and increase heat to medium. Add wine, stock, tomato paste and Worcestershire sauce, stirring until well combined. Cover and cook for 30 minutes or until sauce thickens.
  4. Add preserved lemon, juice, thyme and parsley and peas, stirring to combine. Check seasoning and adjust accordingly.
  5. Preheat oven to 200°C (180°C fan-forced).
  6. Meanwhile for the mash, steam potatoes for 15 minutes or until very tender. Remove from heat and mash.
  7. Steam the celeriac and carrots together for 20 minutes or until tender. Remove from heat and mash using a potato masher or stick blender for a smoother result.
  8. Add the mashed potato, butter, warmed milk, parmesan, salt and pepper, stirring until mash is well combined and smooth.
  9. Spoon lamb mixture into a large deep pie dish and top with mash.
  10. Place on a baking tray in preheated oven for 40 minutes or until top of pie is crispy and golden.

Print Recipe
Shepherds Pie with Three Root Mash
Course Dinner
Prep Time 30 minutes
Cook Time 1 1/2 hours
Servings
people
Ingredients
Three root mash
Course Dinner
Prep Time 30 minutes
Cook Time 1 1/2 hours
Servings
people
Ingredients
Three root mash
Recipe Notes
  1. Heat 2 tablespoons oil in a large heavy-based sauté pan over a medium-high heat and brown lamb in two batches until golden. Set aside.
  2. Heat remaining oil in the same pan over a medium-low heat. Add onion, carrot, celery, rosemary and garlic, cover and cook for 10 minutes or until onion is tender. Add flour, stirring to combine and cook for a further 2 minutes.
  3. Return lamb to the pan and increase heat to medium. Add wine, stock, tomato paste and Worcestershire sauce, stirring until well combined. Cover and cook for 30 minutes or until sauce thickens.
  4. Add preserved lemon, juice, thyme and parsley and peas, stirring to combine. Check seasoning and adjust accordingly.
  5. Preheat oven to 200°C (180°C fan-forced).
  6. Meanwhile for the mash, steam potatoes for 15 minutes or until very tender. Remove from heat and mash.
  7. Steam the celeriac and carrots together for 20 minutes or until tender. Remove from heat and mash using a potato masher or stick blender for a smoother result.
  8. Add the mashed potato, butter, warmed milk, parmesan, salt and pepper, stirring until mash is well combined and smooth.
  9. Spoon lamb mixture into a large deep pie dish and top with mash.
  10. Place on a baking tray in preheated oven for 40 minutes or until top of pie is crispy and golden.
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Spiced Pear & Chocolate Hot Cross Buns

Spiced Pear & Chocolate Hot Cross Buns

SERVES
16
COOK TIME
30
PREP TIME
30
DIFFICULTY
Easy
Tags Baking, Easter, Hot Cross Buns
Collections Special occasion

INGREDIENTS

  • 7 g sachet fast action dried yeast
  • ¼ cup raw caster sugar
  • 280 ml warm milk
  • 60 g unsalted butter, melted
  • 1 extra-large egg, lightly beaten
  • 3 ½ cup strong bakers plain flour
  • 2 tspn mixed spice
  • 2 tspn ground cinnamon
  • 2 tspn ground ginger
  • 1/4 tspn salt
  • 260 g dried pear, chopped
  • 100 g chocolate chips
  • Flour paste for crosses
  • 1/2 cup plain flour
  • 2 tspn caster sugar
  • 2 tspn oil
  • 1/4 cup water
  • Glaze
  • 1/4 cup apricot jam, hot

METHOD

  1. Combine yeast, sugar and warm milk together in the mixing bowl of a stand mixer, stirring to combine. Cover and allow to stand in a warm place for 10 minutes or until mixture starts to froth. Add butter and egg, stirring to combine.
  2. Add flour, mixed spice, cinnamon, ginger and salt to the yeast mixture. Using an electric stand mixer with a dough hook, mix until dough comes together. Knead the dough for 5 – 10 minutes or until dough is smooth and elastic.
  3. Place dough in a lightly oiled bowl, cover with a damp tea towel or plastic wrap and leave to stand in a warm place for an hour or until doubled in size.
  4. Preheat oven to 200°C (180°C fan-forced) and lightly grease a 23cm square or 28cm round cake tin.
  5. Turn dough onto a clean floured surface, knocking the air out of it and knead for a further 5 minutes or until smooth, working in the pear and chocolate; making sure they are well distributed through the dough.
  6. Divide dough into 16 equal pieces and shape into balls. Place balls into prepared tin, cover and stand in warm place for 30 minutes or until balls have doubled in size.
  7. For the flour paste, combine flour, sugar, oil and water, stirring until smooth.  Place paste in a disposable piping bag or clean zip lock bag and snip the corner and pipe crosses on buns.
  8. Bake buns in preheated oven for 25 minutes or until the tops are golden. Remove from oven and turn buns out onto a wire rack. To double check they are cooked, the base should sound hollow when tapped. Brush tops of buns with hot apricot jam glaze and allow to cool on wire rack.

Print Recipe
Spiced Pear & Chocolate Hot Cross Buns
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Recipe Notes
  1. Combine yeast, sugar and warm milk together in the mixing bowl of a stand mixer, stirring to combine. Cover and allow to stand in a warm place for 10 minutes or until mixture starts to froth. Add butter and egg, stirring to combine.
  2. Add flour, mixed spice, cinnamon, ginger and salt to the yeast mixture. Using an electric stand mixer with a dough hook, mix until dough comes together. Knead the dough for 5 – 10 minutes or until dough is smooth and elastic.
  3. Place dough in a lightly oiled bowl, cover with a damp tea towel or plastic wrap and leave to stand in a warm place for an hour or until doubled in size.
  4. Preheat oven to 200°C (180°C fan-forced) and lightly grease a 23cm square or 28cm round cake tin.
  5. Turn dough onto a clean floured surface, knocking the air out of it and knead for a further 5 minutes or until smooth, working in the pear and chocolate; making sure they are well distributed through the dough.
  6. Divide dough into 16 equal pieces and shape into balls. Place balls into prepared tin, cover and stand in warm place for 30 minutes or until balls have doubled in size.
  7. For the flour paste, combine flour, sugar, oil and water, stirring until smooth.  Place paste in a disposable piping bag or clean zip lock bag and snip the corner and pipe crosses on buns.
  8. Bake buns in preheated oven for 25 minutes or until the tops are golden. Remove from oven and turn buns out onto a wire rack. To double check they are cooked, the base should sound hollow when tapped. Brush tops of buns with hot apricot jam glaze and allow to cool on wire rack.
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Caramelised pear & ginger crumble

Caramelised pear & ginger crumble

SERVES
6
COOK TIME
35
PREP TIME
25
DIFFICULTY
Easy
Tags Dessert, Ginger, Pear
Collections Autumn

INGREDIENTS

  • 1/2 cup caster sugar
  • 1/4 cup verjuice
  • 1 cinnamon stick
  • 1 tbsp chopped glace ginger
  • 6 Beur Bosc pears, peeled, cored & cut into chunks
  • Crumble
  • 125 g plain flour
  • 125 g unsalted butter
  • 125 g brown sugar
  • 1/4 cup rolled oats
  • 1/4 cup shredded coconut
  • 1 tsp ground ginger

METHOD

  1. Preheat oven to 180°C (160°C fan-forced).
  2. In a medium saucepan, place sugar, dessert wine & verjuice together over a low heat, stirring until sugar dissolves.
  3. Bring mixture to the boil, before adding cinnamon, ginger & pear. Simmer for 4 minutes, then remove from heat.
  4. For the crumble, rub the flour, butter, sugar, oats, coconut & ginger together until mixture is well combined & looks like coarse breadcrumbs.
  5. Pour the fruit mixture into a large ovenproof dish or six individual ones & sprinkle over the crumble.
  6. Place baking dish on an oven tray & bake in preheated oven for 30 minutes.

three ways with pears:

  1. The classic Italian salad of sliced pear, baby rocket leaves, shaved parmesan with a balsamic dressing is a perfect partner for steak.
  2. Peel six rm pears & poach in a spiced red wine syrup using a bottle of red wine, 1/2 cup sugar, 2 star anise, 2 cinnamon sticks, 1 vanilla bean & a strip of orange peel.
  3. For a delicious soup roast 1kg peeled chopped pumpkin & 500g peeled chopped pears with 1/4 cup olive oil in a 180°C oven for 1 hour. In a large saucepan, cook 1 chopped onion until soft, add 1 chopped clove garlic, cook for a further 2 minutes. Add roasted pumpkin & pear, 1 & 1/4 ltrs vegetable stock & simmer for 15 minutes. Puree until smooth & season to taste.

Print Recipe
Caramelised pear & ginger crumble
Prep Time 25 minutes
Cook Time 35 minutes
Servings
people
Prep Time 25 minutes
Cook Time 35 minutes
Servings
people
Recipe Notes
  1. Preheat oven to 180°C (160°C fan-forced).
  2. In a medium saucepan, place sugar, dessert wine & verjuice together over a low heat, stirring until sugar dissolves.
  3. Bring mixture to the boil, before adding cinnamon, ginger & pear. Simmer for
    4 minutes, then remove from heat.
  4. For the crumble, rub the flour, butter, sugar, oats, coconut & ginger together until mixture is well combined
    & looks like coarse breadcrumbs.
  5. Pour the fruit mixture into a large ovenproof dish or six individual ones & sprinkle over the crumble.
  6. Place baking dish on an oven tray & bake in preheated oven for 30 minutes.

three ways with pears:

  1. The classic Italian salad of sliced pear, baby rocket leaves, shaved parmesan
    with a balsamic dressing is a perfect partner for steak.
  2. Peel six rm pears & poach in a spiced red wine syrup using a bottle of red wine,
    1/2 cup sugar, 2 star anise, 2 cinnamon sticks, 1 vanilla bean & a strip of orange peel.
  3. For a delicious soup roast 1kg peeled chopped pumpkin & 500g peeled chopped pears with 1/4 cup olive oil in a 180°C oven for 1 hour. In a large saucepan, cook 1 chopped onion until soft, add 1 chopped clove garlic, cook for a further 2 minutes. Add roasted pumpkin & pear, 1 & 1/4 ltrs vegetable stock & simmer for 15 minutes. Puree until smooth & season to taste.
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