Parmesan Gnocchi with Creamy Tomato, Mascarpone and Spinach Sauce

 A recipe PERFECT for these freezing winter months, and good hearty dish that will impress anyone once you've told them you made it from scratch! Serves 4.

Ingredients

For the Gnocchi:

 50g Parmesan, Grated

1kg Starchy Potatoes (eg Desiree)

350g 00 Flour, plus extra

For the Sauce:

400g Tin of Chopped Tomatoes

120g Mascarpone

20g Full Fat Cream Cheese

1tbsp Olive Oil

2 Garlic Cloves, Chopped

200g Baby Spinach

Handful of Basil Leaves

Pinch Oregano

Grated/Shaved Parmesan, to serve

Butter, to pan fry the gnocchi

Method

1. Boil the potatoes with the skins ON until soft when a knife is put in it, can be 10-30 minutes depending on the size and type of potato. Once boiled, peel them and mash thoroughly - making sure there is no lumps. This is most efficiently done with a potato ricer. Leave to cool by spreading out on a kitchen worktop.

2. Meanwhile the potatoes are boiling and cooling, make the sauce. Start by heating the oil in a medium saucepan, and frying the garlic until golden. Next, (and do it quickly to avoid splattering oil) pour the tomatoes in, turn down the heat, and let simmer for about 10 minutes. Add the rest of the ingredients, season, and cook for another 5 minutes, stirring regularly. 

3. Back to the gnocchi, and the flour and parmesan bit by bit, working it into a cohesive dough. This might take a while, so be patient and keep working it in. Flour your worktop, and make long sausage shapes out of the dough, about 1"-1.5" thickness. Line them up, and cut squares, or 'pillows' out of them, and place aside separately on floured worktop. 

4. To get the true, italian gnocchi, you need to shape it to get those great ridges on them. You can do this either with the back of a fork, or a gnocchi board, as in the picture. With either of them, flatten the pillow against the ridges or prongs, and pick up one and curl it around. I know these aren't the clearest of instructions, but in the end it just takes practise. Again, place the shaped gnocchi separate from each other on a floured surface. 

5. Start heating the sauce, and fill a large saucepan with water, and heat it until boiling. Turn down the heat, and with a sieve, lower the gnocchi into the water. It will float up when its ready, so take out the finished ones with a slotted spoon, and place into a bowl. Heat up some butter in a frying pan, and pan fry a serving at a time of gnocchi until very lightly browned, place into a bowl, and top with sauce. 

Enjoy :)

Halloumi Pasta

One of my absolute favorite recipes, originally found on the bbc food website, and originally created by Tony Tobin, and changed a bit by me. Every time I say I am making it, my sister goes crazy! It's a fantastic dish, though I would say to leave some time for chopping up and preparing the ingredients. Serves 4.

      Ingredients

4 tbsp olive oil

1 and ½ red onions, finely chopped

3 cloves garlic, chopped

A pinch of dried chilli flakes

250g halloumi, cut into cubes (make them not too small - they'll melt)

4 tomatoes, seeds removed and finely chopped

425g penne pasta 

4 tbsp chopped fresh basil

A squeeze of tomato puree

Method
1. Boil some water in a big pan and add the pasta, cooking it for as long as the packet says

2. While this is happening, heat the olive oil in a frying pan until you can feel the heat when placing your fingers near. Add the onion, garlic and chilli flakes and fry until the onions have softened.

3. Add the halloumi and fry until golden (don't worry if it melts, just chop it up and separate it with a wooden spoon in the pan). Add the tomato puree.

4. Add the finely chopped tomato and basil, and mix on a low heat for a few minutes.

5.Add the sauce-thing to the pasta, season and serve.