Savoury bake

Double-baked cauliflower souffle with Cheddar and Gorgonzola sauce

40 minutes

Berry recipes

Tuna sashimi and strawberry salad

Asian smoked chicken slaw

Baby beetroot raita with watercress salad

15 to 20 minutes

Burger recipes

Tandoori lamb burger

20 minutes

Doughnut recipes

Banana doughnut fritters

2 - 3 minutes

Anchovy recipes

Ricotta, anchovy and baby marrow tart

25 minutes

Potato recipes

Potato salad with bacon

10 minutes

Apple recipes

Rooibos creme caramel and toffee apple

45 minutes

Gnocchi recipes

Slow-cooked beef ragu with gnocchi

1 1/2 hours

Gnocchi recipes

Burnt butter and sage pan-fried gnocchi with Parmesan

5 minutes

Gnocchi recipes

Spinach gnocchi with home-made arrabiata sauce

1 hour

Spinach gnocchi with home-made arrabiata sauce

By Abigail Donnelly

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.

Spinach lasagne

Beef rendang potjie

Amasi cheese

Double-baked cauliflower souffle with Cheddar and Gorgonzola sauce

Tuna sashimi and strawberry salad

Asian smoked chicken slaw

Baby beetroot raita with watercress salad

Tandoori lamb burger

Banana doughnut fritters

Ricotta, anchovy and baby marrow tart

Potato salad with bacon

Rooibos creme caramel and toffee apple

Slow-cooked beef ragu with gnocchi

Burnt butter and sage pan-fried gnocchi with Parmesan

Spinach gnocchi with home-made arrabiata sauce

Spinach gnocchi with home-made arrabiata sauce

Ingredients

Method