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Pan Fried Gnocchi with Pumpkin & Spinach. Pan fried gnocchi – crispy, golden and buttery on the outside, soft on the inside, tossed with roasted pumpkin and spinach.

Pan Fried Gnocchi with Pumpkin & Spinach

This is one of my favourite ways to make gnocchi without blowing my carb meter and making a dreamy buttery sauce without using tons of butter! Pan Fried Gnocchi I absolutely adore gnocchi. If I go to an Italian restaurant, chances are I’ll order gnocchi. I put it above handmade pasta. And up until maybe a year ago, I was a total gnocchi snob. But in the years that have passed, I must say that packaged gnocchi has come a long way and now I happily use packaged gnocchi! This gnocchi is served with a butter sauce which is a classic sauce for gnocchi. What does Gnocchi taste like? Gnocchi is a potato flour dumpling, so it tastes like a cross between pasta and mashed potato.

Plain gnocchi, like pasta, does not actually have much flavour in itself. Creamy mushroom pasta recipe. Creamy Mushroom Chicken Pasta (One-Pot) Silk handkerchief pasta with pesto (mandilli di seta) recipe : SBS Food. To make the pasta, place the flour in a bowl or on a work surface, and make a well in the centre.

Silk handkerchief pasta with pesto (mandilli di seta) recipe : SBS Food

Add the egg, yolks, half the oil and a pinch of salt. Firstly with a fork and then with your hands, gradually mix the flour with the eggs and oil until you obtain a rough paste. If necessary, add a splash of water. Knead the dough on a lightly floured surface for a few minutes until it is smooth, not sticky. Cover with a cloth and leave to rest for 15–30 minutes. Divide the dough into quarters. To make the pesto, put the basil leaves in a large mortar with the salt, pine kernels and garlic.

Place the pasta sheets one by one into a saucepan with plenty of lightly salted boiling water, and add the remaining oil. Place about 3–4 tbsp pesto in a large pan and warm up gently with the same amount of water from the pasta pan, which will dilute it a bit. Add the rest of the sauce, mix well, and serve with a few extra basil leaves to garnish. Photography by David Loftus Divide the dough into quarters. Orecchiette Sausage Pasta in creamy tomato sauce. Creamy Mushroom Pasta - Give Recipe.

Parpadelle with walnut sauce From Naples (region of Campania) Spaghetti with Spinach Sauce - Erren's Kitchen. Pasta With Pumpkin And Sage Brown Butter. Baked Ziti. Baked Ziti is so much more than just a Bolognese pasta bake….

Baked Ziti

It’s juicy, cheesy, and loaded with flavour from a healthy dose of seasonings. Made from scratch, this is a Baked Ziti recipe that’s easy enough for midweek yet worthy of company. And it’s a super freezer friendly meal option! There are some American foods I will never understand. Cool whip – a synthetic whipped cream used in desserts. I will never be sad that these things have not made it to our shores. But there are other things that America gets so right. And Baked Ziti. Baked Ziti is an American classic pasta bake made with a tomato based meat sauce similar to Bolognese. People use different cheeses, some make it meatless, and everyone has different seasonings. With so many Baked Ziti variations out there, here’s the low down on mine: It’s an Italian sausage flavoured Baked Ziti, except it’s made with plain ground / mince meat which is then seasoned with a healthy dose of spices used to make Italian sausages.

Hungry for more? Pasta alla norma (eggplant and tomato pasta) - Scrummy Lane. Lasagna !! Quick healthy and creamy ham pasta. Vegetarian Linguine Recipe. 6 of the best wine matches for spaghetti carbonara. Posted by Fiona Beckett(Google+) on February 9 2015 at 08:12 Spaghetti carbonara - spaghetti with a creamy bacon and egg sauce - is one of my all-time favourite pasta dishes but what’s the best wine pairing for it?

6 of the best wine matches for spaghetti carbonara

I’d go for a white rather than a red - and a crisp dry Italian white at that. * Pinot grigio - there’s so much ropey Pinot Grigio around it’s easy to forget its virtues as a crisp, clean, immensely food-friendly white. Look out for ones from the Alto Adige region. Pinot Bianco (aka Pinot Blanc) would be good too * Gavi di Gavi - another very popular Italian white for those who like a fuller, slightly smoother white * Soave - same reasoning. . * Picpoul de Pinet - a crisp white from the Languedoc coast that would work really well too.