Baked Pumpkin Gnocchi

Ingredients 1 kg Kent or Butternut pumpkin 150g (whole milk) ricotta 3/4 cup (100g) plain flour 4 egg yolks Pinch of nutmeg Salt and pepper 1 1/2 cups finely grated vintage (or other non animal rennet) cheese Method Preheat the oven to 180C. To make pumpkin puree cut a small to medium pumpkin in segments, scoop…

Classic Pesto

Ingredients 2 bunches basil leaves-picked from stalks 2 cloves garlic 2 tbs pine nuts 1/2 cup olive oil 1 cup (100g) freshly grated vintage (or other non animal rennet) cheese Salt and pepper Method Place basil leaves, garlic, pine nuts, salt and pepper to taste in a food processor. Blend until the ingredients are thoroughly…