basil Archives

Watermelon recipes

African watermelon salad

25 minutes

Coleslaw recipes

Avocado coleslaw

5 minutes

Fish recipes

Poached hake

20 minutes

French recipes

The perfect salade nicoise

20 minutes

Aliums

Fragrant garlic mussels

10 minutes

Tea recipes

Summer tomato broth with green tea noodles

14 minutes

Gnocchi recipes

Vegetarian Gnocchi

10 minutes

Spinach gnocchi with home-made arrabiata sauce

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 1 hour

Ingredients

1 kg baby spinach, wilted
Basic gnocchi dough one portion
1 onion, finely chopped
2 garlic cloves, finely chopped
3 red chillies, finely chopped
1 T olive oil
1 T tomato paste
1 x 400 g chopped tomatoes can
3 fresh thyme sprigs, chopped
2 fresh rosemary sprigs, chopped
1 cup chicken stock
Sea salt and freshly ground black pepper to taste
Fresh basil leaves to garnish

Method

Squeeze any excess liquid from the wilted spinach, then wrap in a clean tea towel and squeeze again to ensure the leaves are completely dry. Chop finely.

Fold the spinach through the basic gnocchi dough until evenly incorporated, adding a little more flour if the mixture is too wet.

Cook the spinach dumplings in the same way you would the basic gnocchi, then drain.

To make the arrabiata, fry the onion, garlic and chilli in the olive oil for 2 minutes or until soft and fragrant.

Add the tomato paste, canned tomatoes, thyme, rosemary and stock and simmer, stirring occasionally, for 25 to 30 minutes, or until reduced.

Season to taste, then spoon generously over the spinach gnocchi, garnish with fresh basil and serve immediately.

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African watermelon salad

Avocado coleslaw

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The perfect salade nicoise

Fragrant garlic mussels

Summer tomato broth with green tea noodles

Vegetarian Gnocchi

Spaghetti Bolognese

Rose and pink sparkling wine jelly

Seared steak salad

Spinach gnocchi with home-made arrabiata sauce

Spinach gnocchi with home-made arrabiata sauce

Ingredients

Method