Walnut Pesto

Sauce:
175g walnut halves or pieces
1 garlic clove
175 ml boiling water
100g Parmesan, freshly grated.
4 tbsp extra-virgin olive oil
50ml double cream

Method:
Put the walnuts in boiling water and leave to soak for 15 mins. Remove softened walnuts and add with garlic in a food processor and whizz and add a little of the walnut water until fine paste. Add the cheese, oil and pulse a few more times. Season. Use straight away or store in the fridge for 3 days or freeze.

Tomato & Rosemary Spaghetti


Sauce:
onion 1, grated
rosemary a handful, chopped to make 1 tsp
extra virgin olive oil
garlic 2 cloves, crushed
800g goo quality chopped tomatoes tins
double cream 100ml
parmesan finely grated to make 2 tbsp plus extra to serve

Pasta:
300g Gluten Free Spaghetti

Method:
Cook the onion and rosemary in 2 tbsp olive oil until soft. Add the garlic and cook for a couple more minutes before tipping in the tomatoes. Simmer for 20 minutes until it is reduced and thickened.

Stir in the cream and simmer for a couple more minutes before stiring in the parmesan. Cook the pasta, drain and toss with the sauce. Serve with extra parmesan if you like.

Gnocchi with Fresh Tomato & Basil


Sauce:
2 kg vine ripened tomatoes
80 ml extra virgin olive oil
6 cloves garlic, peeled, sliced finely or chopped
1 ½ tsp salt
1 handful basil leaves, torn
freshly ground black pepper or chilli flakes, to taste

Pasta:
500g Difatti Gluten Free Gnocchi

Method:
To make the sauce, remove the stems from the tomatoes and score the skin of each tomato all the way round its centre so the score line divides the tomato in half. Place the tomatoes in a bowl and cover with freshly boiled water. Weigh the tomatoes down with a small saucer and wait for 5-10 minutes. Drain the tomatoes, then peel and discard the skins (these should slide off with ease). For a lovely handmade texture, cool the tomatoes a little first then squeeze to crush them with your hands. Set aside.

In a medium saucepan, heat the olive oil and briefly sauté the garlic until aromatic but not coloured. Add the tomatoes and salt. Bring to the boil, then lower the heat and simmer for 10 minutes or until reduced and thickened. When you are satisfied with the consistency, add the basil at the last minute so it retains a bright colour and lively flavour. Add pepper or chilli flakes to taste and cover to keep warm until gnocchi is ready.

In a large pot, boil plenty of salted water cook gnocchi according to pack instructions. Scoop them out with a slotted spoon and lower straight into the tomato sauce. Serve in bowls with a sprinkle of grated parmigiano-reggiano and garnish with a generous amount of chopped parsley.

Green Risotto

Ingredients:
1 shallot, peeled
1 clove of garlic
1 bunch of green asparagus
1½ tbsp butter
280g Arborio rice
400ml dry white wine
800ml chicken stock
170g frozen green peas, thawed
150g chopped basil
170g coarsely grated Parmesan, or more to taste
Salt and coarsely ground black pepper

Method:
Finely chop the shallot and the garlic.
If necessary, break off the tough part of the asparagus spears and cut the rest into ¾in pieces, reserving the tips.

Heat a large saucepan with the butter and sauté the onion and garlic until soft. Add the rice and let it sauté for a short while.

Add the white wine and let the rice boil, stirring now and then.
Add a little stock and simmer on low heat. Stir often and add the stock a little at a time until the rice is soft.
Add the asparagus pieces and let them cook while stirring continuously for 2-3 minutes.

Coarsely chop the peas and add them, together with the basil and asparagus tips, when the risotto is soft and creamy. Stir in the Parmesan cheese and season with salt and pepper.

Malloreddus with Sausage & Tomato


Sauce:
1 medium onion (120g), finely chopped
3 tbsp extra-virgin olive oil
200g Italian sausage, skin removed
1 small pinch of saffron strands
200ml tomato passata
5 basil leaves, torn
plenty of grated pecorino (a good, hard one), to serve


Pasta:
200g Malloreddus

Method:
Fry the onion gently in the oil with a pinch of salt until translucent. Add the sausage meat and continue to fry over a medium-low heat, breaking up with a spoon until the mixture sizzles and starts to colour, about 15 minutes. Add the saffron and tomato and cook at a gentle simmer until thick, the oil having risen to the surface (about 30 minutes more). Boil the malloreddus according to pack instructions. Heat the sauce with a splash of pasta water, then add the drained pasta. Mix together for 30 seconds, stir in the basil leaves and serve with grated pecorino on top.

 

Gnocchi alla Romana

Sauce:
900g/2lb ripe tomatoes, skinned and chopped, or 2 x 400g tinned plum tomatoes, rinsed, drained and chopped
75g/3½oz butter
1 onion, peeled and cut in half

Gnocchi:
1 litre/1¾ pints milk
200g/7oz fine semolina for pasta
100g grated Parmesan, plus extra, to serve
2 egg yolks
100g/3½oz butter

Method:
Put the sauce on before you start the gnocchi. Place all the sauce ingredients in a pan and season well. Simmer slowly for 45 minutes, occasionally mashing any lumps of tomato.

To make the gnocchi, heat the milk in a saucepan over a medium heat until it is just before the boiling point. Turn the heat down to low, and very slowly start pouring in the semolina in a steady stream, beating it constantly with a whisk. Keep beating until it becomes heavy and starts sticking to the whisk, about 10 minutes. Take off the heat.

Stir in 70g of the cheese, a good pinch of salt, the yolks and 50g of the butter. Stir quickly until all the ingredients are mixed.
Line a flat baking tray or marble surface with greaseproof paper and dampen it slightly with cold water. Spread the hot semolina mix over the paper, smoothing it out to a thickness of roughly 1cm/½in. Leave to cool completely for at least 30 minutes.

Preheat the oven to 200C/400F/Gas 6. Cover a baking tray with greaseproof paper and butter it generously (or you could use a baking dish if you want to be more homely). Using a 4cm-wide biscuit cutter or small glass, cut the cooled semolina into rounds, wetting the cutter with water to prevent sticking. Transfer the rounds to the tray, dot with the remaining butter and sprinkle over the remaining Parmesan. Place in the oven for 10-15 minutes or until a light golden crust has formed.

Discard the onion from the tomato sauce and adjust the seasoning if necessary. Spoon over the gnocchi and sprinkle with a little extra Parmesan before serving.

Pesto Gnocchi with Octopus

Sauce:
600g baby octopus
150ml white wine
50g garlic
60g parsley
2 anchovies
140ml extra virgin olive oil
salt and pepper to taste
140ml fish stock

Rocket Pesto:
50g extra virgin olive oil
60 arugula
Salt to taste
20g pine nuts

Pasta:
500g Difatti Gluten Free Gnocchi

Method:           
Carefully wash the curled octopus, remove the mouth and the sac. In a pan with oil lightly fry the anchovies, add garlic and chopped parsley. Finally add the curled octopus, and fry lightly on high heat.

Add wine, evaporate and add 150ml fish broth. Season with salt and pepper, cook the octopus on moderate heat but leave the lid on the saucepan.

In the meantime prepare a fine mix of chopped arugula, place in blender with oil and pine nuts and a little salt. Reduce the octopus sauce a little.
Cook gnocchi according to pack instructions, drain then mix together with rocket pesto and octopus.

Grilled Asparagus & Tomato Tagliatelle


Sauce:
400g penne
500g bunch asparagus, each spear trimmed and cut into 3 pieces
2 tbsp olive oil
200g cherry tomatoes, halved
good handful basil leaves
grated parmesan, to serve


Pasta:
400g Tagliatelle

Method:
Heat oven to 200C/fan 180C/gas 6. Boil the pasta in salted water. Put the asparagus into a roasting tin, then toss with the oil. Roast for 10 mins, stir in the tomatoes, then cook for 5 mins more. Drain the pasta, then add to the roasting tin along with the torn basil leaves and seasoning. Stir well until everything is glistening, then serve in bowls, scattered with grated Parmesan.

Gluten Free Spaghetti Carbonara


Sauce:
1 tablespoon olive oil
150g thickly sliced pancetta, cut into thin matchsticks
6 free-range egg yolks
100ml double cream
30g unsalted butter
1/4 cup flat-leaf parsley, finely chopped, plus extra to serve
50g grated pecorino
50g grated parmesan, plus extra to serve


Pasta:
500g Gluten Free Spaghetti

Method:
Heat oil in a large non-stick frying pan over medium heat, add the pancetta and cook for 10 minutes until it starts to crisp. Meanwhile, cook the pasta in a large saucepan of boiling salted water according to packet instructions. Drain. Lightly whisk eggs and cream in a bowl. Add the butter and parsley to pancetta, then add pasta and cheeses and toss well to combine. Remove the pan from the heat and quickly add the cream mixture. Toss gently to combine – the pasta's heat will cook the egg slightly and form a creamy sauce. Season, then serve with extra parmesan and parsley.

Gluten Free Penne with Cheese Sauce

Sauce:
70g Gorgonzola cheese
50g Gruyere or Emmental cheese
60g Parmesan cheese
70g Taleggio cheese
250ml full fat milk
200ml double cream
1 pinch salt
white pepper to taste

Pasta:
450g Gluten Free Penne

Method
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 minutes.

In a large non-stick pan, melt all the cheeses and mix them with the milk. Add the cream and stir well. Season to taste. Toss the pasta with the cheese sauce, stir thoroughly. Serve hot.

Tomato & Mozzarella Gnocchi 

Sauce:
2 garlic cloves, crushed
1 teaspoon smoked paprika
1x 400g tin chopped Italian tomatoes
1 tablespoon tomato paste
handful cherry tomatoes, halved
large handful fresh parsley, chopped
salt & pepper to taste
150g mini mozzarella balls

Pasta:
500g Difatti Gluten Free Gnocchi

Method:
Pre-heat the oven to 200°c. Bring a large pot of salted water to the boil.
In the meantime, make the sauce.
In a large, hot frying pan, fry the garlic and smoked paprika for 30 seconds with some olive oil.

Add all of the tomatoes and the sugar and allow to simmer for 5 minutes. Remove the pan from the heat and add parsley and seasoning.
Cook the gnocchi according to pack instructions. Remove with a slotted spoon and add to the sauce.
Transfer the gnocchi and sauce to an oven-proof dish and add mozzarella and mix.

Place in the oven and bake for 10 minutes until the mozzarella is melted and golden.

Remove from the oven and allow to rest for 5 minutes before serving.

Gnocchi with Pancetta


Sauce:
Extra virgin olive oil
100g pancetta cubes
1 shallot, chopped
6 tbsp white wine or chicken stock
5 tbsp crème fraîche
50g parmesan, finely grated

Pasta:
500g Difatti Gluten Free Gnocchi

Method
Cook the gnocchi following the pack instructions.
Heat 1 tsp of olive oil in a pan and fry the pancetta until crisp and golden, but don’t let it colour too much. Add the shallot and cook for a few minutes, then add the wine or chicken stock, peas and crème fraîche and simmer for a minute. Tip in the drained gnocchi and parmesan and stir everything together. Serve with an extra bit of parmesan if you like.

Seafood Gnocchi

Sauce:
2 tbsp unsalted butter
2 shallots chopped
2 tbsp garlic minced
1 1/2 cup white wine divided
1 3/4 cup double cream
1 tbsp lemon juice
2 cup parmigiano reggiano cheese
350g shrimp cooked, no shell
350g crab meat fresh
Handful fresh parsley

Pasta:
500g Difatti Gluten Free Gnocchi

Method:
In a large saucepan, bring water to a boil and cook gnocchi per package directions. If using frozen shrimp, once gnocchi has been removed from the sauce pan, drop frozen shrimp into the water to warm them up a bit, about 2-3 minutes. Place both gnocchi and shrimp in a bowl and cover with a paper towel. Set aside.
In a large pan over medium heat, melt butter. Add shallots and cook until pale and tender, about 3-5 minutes. Add garlic and cook for another 2 minutes. Pour 1 cup of white wine into the pan and let simmer until reduced by half, about 5-8 minutes. Pour in remaining 3/4 cup of wine and let simmer for 2 minutes. Add double cream to pan and let simmer for 5 minutes, stirring frequently.

Strain sauce so that garlic and shallots are removed. Pour strained sauce back into the pan and bring to a boil over medium heat. Stir in parmigiano reggiano cheese and lemon juice and allow to simmer for another 5 minutes, stirring frequently. Add shrimp, crab meat, and gnocchi to sauce. Continue to cook for another 5-7 minutes or until meat and gnocchi are hot. Serve immediately with parsley as garnish.

Summer Chilli Salmon Tagliatelle

Ingredients
2 Fresh Salmon Fillets
1 fresh chilli, finely chopped
1 clove garlic, minced
1 tbsp lemon juice
250g frozen peas
Salt & Pepper


Pasta:
150g Tagliatelle


Method
Pre-heat the grill/oven to 190C/170C Fan/Gas 5. Put a sheet of foil on a baking tray and put the salmon in the centre. Season with salt & pepper and lemon juice. Cook in the oven for approx. 15-20 minutes or until the fish flakes easily

While the salmon is cooking, add the tagliatelle to a large pan of boiling water. Bring back to the boil and simmer fast for 5 minutes.
Add the peas and return to the boil. Simmer fast for another 3 minutes. Drain.
Add some extra virgin olive oil, minced garlic and chilli to pasta and mix thoroughly and season with black pepper and serve with salmon.

 

Grilled Salmon with Gnocchi & Spinach

Ingredients:
4 x 175g/6oz salmon fillets, skin on
75g/3oz butter
150g/5oz baby spinach leaves
salt and freshly ground black pepper
500g Difatti Gluten Free Gnocchi

Method:
Preheat the oven grill
Bring a large saucepan of salted water to the boil. Drop the gnocchi into the water and cook according to pack instructions.

Remove from the water with a slotted spoon and place onto a plate.
Meanwhile, heat 25g/1oz of the butter in an ovenproof frying pan until foaming and fry the salmon, skin-side down, for 2-3 minutes. Carefully turn the salmon over and roast in the oven for 5-8 minutes, or until just cooked. Remove the pan from the oven and set aside to rest for five minutes. In a separate frying pan, heat 25g/1ozif butter until foaming, then add the spinach and cook for 3-4 minutes, or until the spinach has wilted.

Add a little cooking water from the gnocchi to the pan, then whisk in the remaining 25g/1oz butter until the sauce thickens slightly. Season, to taste, with salt and freshly ground black pepper. Add the cooked gnocchi and continue to heat until the gnocchi is warmed through. To serve, spoon the gnocchi into large serving bowls and top with the salmon

Smoked Salmon Rocket Gnocchi Salad

Sauce:
250 ml light cream
1 clove garlic finely chopped
2 tablespoons capers, chopped
2 tablespoons freshly chopped dill
1 tablespoon freshly chopped parsley,
200g smoked salmon, torn
Extra virgin olive oil
1 tablespoon lemon juice
black pepper
baby rocket leaves

Pasta:
750g Difatti Gluten Free Gnocchi

Method:
Bring a large pot of salted water to the boil and cook gnocchi as directed on the packet. Pour the cream into a bowl add in the garlic. Bring the cream to a simmer and stir to mix the garlic through. Pour in the stock, capers, dill, parsley and simmer for 2 minutes. Remove the sauce from the heat and stir in the smoked salmon.

Drain gnocchi and tip into the sauce, add lemon juice and season with black pepper, and a pinch of salt if needed. Simmer for 1-2 minutes on low heat.

Tomato & Mushroom Free From Ravioli

Sauce:
tablespoons extra-virgin olive oil
2 medium onions, diced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, minced
300g chestnut mushrooms, sliced
1/3 cup dry red wine
3/4 cup chopped fresh herbs (such as parsley and oregano)
800g tine chopped plum tomatoes.
1 cup thinly sliced basil leaves
1/2 cup freshly grated Parmesan

asta:
500g Ravioli

Method:
Cook the ravioli according to the package directions.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions, salt, pepper and cook, covered, until the onions are softened, about 8 minutes. Add the garlic and mushrooms and cook, covered, for 6 minutes more. Add the wine and cook, uncovered, for 3 minutes.

Stir in chopped herbs and cook for 4 minutes. Add tomatoes and heat through. Stir in basil.
Transfer the ravioli to plates, spoon the sauce over the top, and sprinkle with the cheese

Orecchiette with Broadbeans & Tomato

Sauce:
200g broad beans, fresh, shelled
1 clove of garlic
50ml Extra Virgin Olive Oil
50g plum tomatoes
50g black pitted olives
8 basil leaves
60g Tuscan Pecorino Cheese grated
salt and pepper to taste

Pasta:
500g Orecchiette

Method:           
Cook pasta according to pack instructions.
Cook beans in boiling salted water for 1 minute; immediately transfer with slotted spoon to ice water to stop cooking. Gently peel skins from beans.In a sauce pan, cook garlic in 1 tablespoon of oil over moderately low heat for 2 minutes add the chopped tomato, fava beans, olives, and salt and pepper to taste, and cook over moderate heat for 4 minutes. Add pasta and cook to heat through then serve immediately with grated pecorino

Tomato & Basil Ravioli

Sauce:
800g good quality crushed tomatoes 
2 tbl Tomato Paste
1 clove crushed garlic
Handful fresh basil
1 cup shredded mozzarella cheese
Handful of Parmesan cheese

Pasta:
250g Gluten Free Ravioli

Method:
Preheat oven to 400o F.
Cook and drain the ravioli as directed on package. In a mixing bowl combine the crushed tomatoes, tomato paste and fresh basil.

Pour 1½ cups of tomato mixture into a 7x11 inch ungreased baking dish; place ravioli over sauce. Pour remaining tomato mixture over ravioli. Sprinkle with cheese. Bake uncovered for 20 minutes.

4 Cheese Gnocchi


Sauce:            
300ml single cream
60g parmesan, grated
25g gorgonzola cheese
50g shredded mozzarella
50g Taleggio cheese
1 tablespoon corn flour
1 teaspoon Dijon mustard
1/4 teaspoon grated nutmeg
1 egg, beaten


Pasta:

500g Difatti Gluten Free Gnocchi

Method:
Preheat the oven to 200°C.
Place the cream and cheeses in a saucepan and stir over low heat for 1-2 minutes until melted. Whisk in the flour, mustard and nutmeg. Season with salt and pepper, then turn off heat. Meanwhile, cook gnocchi according to packet instructions. Add the egg to the cheese sauce, stirring to combine. Place gnocchi in an ovenproof dish, pour the sauce over top. Place in the oven for 8-10 minutes until golden.

Mushroom Gnocchi


Sauce:
2 tablespoons oil for frying
1 onion, sliced
2 cloves garlic, peeled and sliced thinly
250g chesnut mushrooms
150g bacon or prosciutto (optional)
100g butter
Salt and pepper to season
Handful of parmesan cheese


Pasta:
500g Difatti Gluten Free Gnocchi

Methods:
Cook gnocchi according to pack instructions. Heat a frying pan on medium heat and fry the onion and garlic until fragrant. Add the mushrooms and cook until crispy edged. Add the bacon and the butter and cook until the butter becomes fragrant and nutty and browned. Add the gnocchi and fry on all sides so that they get a nice crispy edge on them too. Season with salt and pepper and top with parmesan and serve. 

Cherry Tomato Gnocchi

Sauce:
2 Tbsp Extra Virgin Olive Oil
2 Cloves garlic, minced
500g Cherry tomatoes
1 bunch fresh basil leaves, torn
Thinly sliced Parmesan cheese
Salt & Pepper


Pasta:

500g Difatti Gluten Free Gnocchi 

Method:
Cook gnocchi according to pack instruction. For Sauce, heat Olive Oil in large skillet over medium-high heat add garlic and cook 2 minutes. Add cherry tomatoes and cook, about 5 minutes or until skins start to blister. Add torn basil. Combine cooked gnocchi and tomato sauce in serving bowl. Season with salt and ground black pepper to taste. Drizzle with some extra extra virgin olive oil and top with Parmesan cheese. 

Gnocchi with Parsley Pesto & Mushrooms

Sauce:
Large bunch of basil
½ cup Parmesan cheese + extra
¼ cup olive oil
1 clove garlic
juice of 1 lemon
salt and pepper to taste
200g chestnut mushrooms
Knob of butter

Pasta:
500g Difatti Gluten Free Gnocchi

Method:
Pulse the basil, parmesan, olive oil, garlic, lemon juice, salt, and pepper until a textured paste forms. Set aside.
Bring a pot of water to boil. Add the gnocchi and cook according to pack instructions. Drain and set aside.

While the gnocchi is cooking, heat the butter in a large pan over medium high heat. Add the mushrooms and saute for a few minutes until the mushrooms are browned. Remove from heat and set aside.

Add the gnocchi to the mushrooms in the pan. Over medium high heat, stir in the pesto. Drizzle with some extra virgin olive oil if desired and top with parmesan cheese

Mediterranean Salmon & Cheese Pasta


Ingredients:
2 salmon fillets
juice of ½ lemon
2tbsp extra virgin olive oil
salt                                                                 
pepper
1 onion, chopped
6 sundried tomatoes, chopped
100g feta
100g roquefort
Handful chopped parsleyPasta:


Pasta:
300g Gnocchi Pasta

Method:
Preheat the oven to gas 4, 180°C, fan 160°C. Place the salmon on a nonstick baking sheet and drizzle the lemon juice and ½tbsp of the olive oil over them. Season. Cook in the preheated oven for 12 minutes.

Meanwhile, bring a large pan of water to the boil for the pasta and cook according to pack instructions.
Chop the sundried tomatoes and chop the cheeses in cubes. Drain pasta, add some oil, sundried tomatoes, cheeses and flake in the cooked salmon. Stir gently to heat through. Drain the pasta and gently stir it into the salmon.

Broccoli & Goats Cheese Ravioli


Sauce:
5 large garlic cloves mined (finely chopped)
1 tablespoon butter
½ tablespoon olive oil
1 cup double cream
1 cup of water reserved from cooking pasta
3 tablespoons dry white wine
1 cup of broccoli florets
1 teaspoon dried basil
½ teaspoon onion powder
8 ounces sun dried tomato goat cheese
½ cup shredded Parmesan cheese
Salt & Pepper

Pasta:
300g fresh free from ravioli

Method:
Cook pasta according to pack instruction. 2 minutes before ready add broccoli to pasta pot Make sure to reserve one cup of the water that was used to cook the pasta.
Add the butter and olive oil to a large sauce pan, and heat the butter using medium heat. Once the butter has melted, add the garlic.

Cook the garlic for about one minute or until the garlic has become soft. Next add the double cream, reserved pasta water, wine, basil, and onion powder to the pan. Mix well.

Let the sauce cook for about 5 minutes, allowing the sauce to cook down and decrease in amount by at least ¼. After heating the sauce mixture add the goat cheese, and parmesan cheese. Mix well while allowing the cheeses to completely melt. Salt and pepper the sauce to taste.