These gnocchi are much lighter than potato gnocchi, although I’m a still big fan of potato gnocchi. I’ve made this recipe with gluten free flour which works really well, but you can use normal flour if you prefer. They take a day to make because you need to strain the ricotta overnight in a sieve, but after that the are easy and worth making because they are clouds of deliciousness. You can also serve them with my sugo instead of the butter and olive oil with fried sage, and then grate lots of parmesan on top. They make a great starter or main meal with a salad.
whole roast pumpkin stuffed with rice pistachios apricots and cranberries
This really delicious stuffed pumpkin tastes and looks amazing, it makes a fantastic center piece on the table for a vegetarian dinner, Sunday lunch, Christmas or Halloween. If pumpkin isn’t in season you can use any large squash or vegetable that you can stuff. It’s packed with nuts and fruit, is perfumed with saffron and based on a traditional Turkish recipe from a cookbook by Ghillie Basan but I’ve made it a bit easier. It’s great with roast potatoes and all the trimmings of a traditional roast dinner instead of turkey or even with turkey or you can stay traditional and serve it with other middle eastern dishes and salads, it’s also perfect with labneh with garlic in it.