PASTA & NOODLES

AN EASY ROSEMARY-AND-WALNUT BUTTER IS ALL THE SAUCE YOU NEED FOR THIS PILLOWY HANDMADE RICOTTA RAVIOLI

ROMAN GNOCCHI WITH CAPONATA

SERVES 4

2 eggs
165g fine semolina flour
2 cups (500ml) milk
1 tbs finely chopped thyme leaves, plus extra to serve
1 cup (80g) finely grated parmesan, plus extra to scatter
Vegetable oil, to fry
¼ cup (60ml) thickened cream
Basil leaves, to serve

CAPONATA

2 tbs extra virgin olive oil
½ red capsicum, finely chopped
1 eschalot, finely chopped
1½ tbs red wine vinegar
1 small eggplant, peeled, finely chopped
2 trussed tomatoes, very ripe, finely chopped
1 tbs raisins
1 tsp caster sugar
1 tsp sherry vinegar
1 tbs pine nuts, toasted, plus extra to serve

Grease the base and sides of a 20cm x 30cm deep heatproof tray and line with baking paper. To make the gnocchi, place the eggs and flour in a non-stick saucepan. Add the milk and whisk until smooth. Place pan over medium-low heat and cook, stirring regularly, for 13-15 minutes until thick and smooth. Remove from heat and whisk in thyme and parmesan. Season. Pour mixture into prepared tray and chill until set.

Meanwhile, for the caponata, heat the oil in a saucepan over medium heat. Add capsicum and eschalot and cook, stirring occasionally, for 5-6 minutes until vegetables are softened. Add the red wine vinegar and, using a wooden spoon, scrape the bottom of the pan to deglaze. Add eggplant and cook, stirring occasionally, for 10-12 minutes until eggplant is soft. Stir in the tomato, raisins, sugar, sherry vinegar and pine nuts. Reduce heat to low and cook gently for 25-30 minutes until caponata is soft. Season.

Preheat the oven to 200°C. When pasta is set, cut out 5cm rectangles and place on a tray. Heat a large non-stick frypan with 2cm vegetable oil over medium-high heat. Cook gnocchi, in batches, for 2 minutes on each side or until golden. Remove with a slotted spoon and drain on paper towel.

Place the gnocchi in a single layer, slightly overlapping, in the base of a large deep ovenproof dish. Drizzle the cream over the top and scatter with the extra parmesan. Bake for 8-10 minutes until parmesan is golden and cream has thickened. Season.

Spoon the caponata over the gnocchi and scatter with extra pine nuts, thyme leaves, parmesan and basil to serve.

PER SERVE • 3130KJ (750 CAL)

• 22G PROTEIN • 15G SAT FAT • 45G CARB • 18G SUGARS • 354MG SODIUM

BREAD GNOCCHI PUTTANESCA

SERVES 6

You will need a potato ricer for this recipe.

4 large desiree potatoes250g stale white or brown sourdough breadcrumbs1 cup (150g) plain flour¾ cup (60g) finely grated parmesan, plus extra to serve1 egg, plus 2 yolks lightly beaten1 tbs extra virgin olive oil