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…

Baked Eggplant and Ricotta

There are so many reasons to love eggplants. They’re versatile – they can be pureed, stuffed, grilled, crumbed and baked. One of my favourite ways to cook eggplants is to grill them; they have a beautiful smokey flavour that’s easily coaxed over a hot grill. Serves 2-4 Ingredients 2 -3 eggplants 400ml of passata 2…

Fresh Ricotta

This is a very simple recipe on how to make fresh ricotta. I’ve seen other recipes that use cream and lemon juice but I’ve found this recipe really delivers. This requires your full attention. Serving is for 1 cup. Pour 1.2 litres of full fat milk into a heavy based saucepan and bring gently to…