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Coconut and ginger sweet potato soup

25 minutes

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Citrus chicken with chimichurri

30 minutes

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15 minutes

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Orange-and-pistachio bread pudding

45 minutes

Curry recipes

Spicy brinjal with lentil pasta

40 minutes

Meatballs recipes

Gnocchi with roasted tomato-and-butter sauce

1 hour

Gnocchi with roasted tomato-and-butter sauce

By Abigail Donnelly

Serves 4 - 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour

Ingredients

For the gnocchi

1 kg floury potatoes, scrubbed
Sea salt, to taste
2 free-range egg yolks
2 T Grana Padano, grated

For the roasted tomato-and-butter sauce:

1 x 800 g can whole peeled tomatoes in tomato juice
8 garlic cloves, smashed
60 g butter, cubed
1 red chilli, halved
1 t smoked paprika
smoked salt, to taste
1 T olive oil
Grana Padano, grated for serving

Method

To make the Gnocchi

1. Preheat the oven to 200°C. Pat dry the 1 kg of floury potatoes and place on a large baking tray. Prick numerous times using a fork, then sprinkle with salt, to taste. Bake for 50 minutes to 1 hour, or until light and fluffy. Hold the potatoes in a dishcloth and scoop out the flesh.

2. Using a potato ricer, mash the flesh, then mix in the 2 free-range egg yolks and 2 T of grated Parmesan.

3. Gradually stir in 125 g plain flour and, when a loose dough forms, transfer to a lightly floured surface and knead gently

4. Work in enough extra flour to make a damp, pliable but not overly sticky dough. Divide into 6 portions and roll out “ropes”, about 1.5 cm thick. Cut into 1.5 cm-long pieces, then press a finger into each piece to create a concave shape. Gently press one side of each dumpling with the tines of a fork.

5. Add the gnocchi to a saucepan of boiling water in small batches and cook for 1–2 minutes, or until they float to the surface. Remove using a slotted spoon and drain.

To make the roasted tomato-and-butter sauce

1. Preheat the oven to 200°C. Pour the tomatoes into an ovenproof tray and crush lightly using the back of a fork. Add the garlic, butter, chilli, smoked paprika and salt. Roast for 45 minutes, or until jammy.

2. Remove the tomatoes from the oven and, using a potato masher or fork, break up the garlic and tomatoes. Add the sauce to the cooked pasta and toss until well coated. Fold through the sausage meat and serve on a large platter, topped with the Parmesan.

Photography: Jan Ras

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Chicken-and-radish stew

Every-grain vegetable stew

Citrus chicken with chimichurri

Coronation chicken-and-corn toasties

Orange-and-pistachio bread pudding

Grilled paneer korma

Spicy brinjal with lentil pasta

Meatball soup

Gnocchi with roasted tomato-and-butter sauce

Gnocchi with roasted tomato-and-butter sauce

Ingredients

Method

To make the Gnocchi

To make the roasted tomato-and-butter sauce