Ricotta Gnocchi With Garlic and Walnuts

Ingredients:

• 2 cups of ricotta
• 1 large egg yolk
• 2 cups baby spinach, chopped
• 1 cup fresh basil, chopped
• 1 cup all-purpose flour
• 3 to 6 tablespoons of all-purpose flour (for surface and if needed; extra)
• ¼ cup grated Parmesan, plus more for serving
• Pinch of kosher salt
• Pinch of freshly ground pepper

• ¼ cups walnuts, roughly chopped
• 2 cloves garlic, thinly sliced
• 3 tablespoons olive oil

Preparation:

1. Add the egg yolk and ricotta in a big mixing container. Combine 1 cup flour, Parmesan cheese, spinach, basil, and ¼ teaspoon each salt and pepper. Don't overmix; just fold until the dough is soft but not sticky. Add the last 2 to 4 tablespoons of flour and fold as necessary.
2. Dust a large baking sheet with flour. Roll the dough into two logs, each about 8 inches long and 1 inch broad, using lightly floured hands. Slice the dough into 1-inch pieces, place it on the prepared baking sheet, and then chill it for 30 minutes with a loose plastic cover.
3. In the meantime, heat the oil in a medium skillet over medium heat. Stir for 2 minutes after adding the walnuts. Add the garlic and stir-fry for 1 minute, until the garlic is golden brown and the nuts are just beginning to toast, then turn off the heat.
4. Bring a large saucepan of water to a boil, add 1 tablespoon of salt, add the gnocchi, and simmer for 2 to 3 minutes, just until all have risen to the top, then cook for another minute.
5. Transfer the gnocchi to the skillet with the walnuts using a large slotted spoon, gently tossing to coat. If preferred, top with a sprinkle of Parmesan cheese.

Rhubarb Sticky Buns

Ingredients:

• ¼ cup cold butter, cubed
• ½ cup packed brown sugar
• 1 cup chopped fresh rhubarb (thawed if using frozen)
• ⅓ cup butter, softened
• ⅓ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ½ cup milk
• 1 ½ cups all-purpose flour
• 1 large egg

• Rhubarb compote/ raspberry compote (optional)

Preparation:

1. In a small mixing bowl, combine brown sugar and butter until crumbly. Add the rhubarb and stir. Spoon evenly into twelve muffin cups that have been thoroughly buttered; set aside.
2. Combine the sugar and butter in a big bowl and whisk until light and fluffy. Add the egg and beat.
3. Add the flour, baking powder, salt, and nutmeg to the creamed mixture in batches, mixing thoroughly.
4. Pour the rhubarb mixture into cups until three-fourths of them are filled.
5. A toothpick should come out clean after 15 to 20 minutes of baking at 350°. After 5 minutes of cooling, flip onto a platter. Serve when still heated. You can add some rhubarb or raspberry compote on top before digging in (optional).

Cauliflower Crust Pizza

Ingredients:

• 1 small head of cauliflower
• Pinch of salt
• Pinch of pepper
• 1 large egg
• 1 cup low fat cheddar cheese, grated
• Olive oil spray

• Tomato paste/ Marinara sauce
• Yellow bell pepper, sliced
• Red onion, sliced
• ⅓ cup of mozzarella cheese, grated
• Few chives, chopped
• ⅓ cup of boiled corn

Preparation:

1. Preheat the oven to 200°C and line a baking tray with parchment paper. Put the paper in the oven to heat it after spraying it with olive oil spray.
2. Remove the cauliflower stalk and cut the cauliflower florets.
3. In a food processor, grate the cauliflower until it looks like rice.
4. After putting it in a microwave-safe container and covering it with plastic wrap, cook it for eight minutes.
5. Let the cauliflower cool before pouring it into a tea towel.
6. Wring out the water from the tea towel until the cauliflower looks dry. Transfer to a bowl.
7. Then, using your hands, combine the remaining ingredients. Put the dough on the baking tray and use your hands to flatten it into the shape of a pizza.
8. Bake until golden brown; depending on your oven, this may take 10 to 20 minutes, so it's best to watch it closely. Once taken out of the oven, let it cool a little.
9. Add your preferred toppings on top, such as tomato paste/ marinara sauce, red capsicum, red onion, corn, grated mozzarella cheese, and a few fresh chives.
10. Bake in the oven until the topping has melted to your desired consistency and the crusts are brown.
11. Let cool for a few minutes, then cut into slices and serve.

Sheet Pan Spinach Lasagna

Ingredients:

• 14 ounces lasagna noodles, broken into 2-inch pieces
• 1 tablespoon olive oil
• 4 cups jarred marinara sauce
• 1 tablespoon Italian seasoning
• Pinch of salt
• ¼ teaspoon of freshly ground black pepper
• 2 cups spinach
• 2 cups ricotta cheese
• 1 shallot, diced
• 2 garlic cloves, minced
• 1 pound ground beef
• ½ pound Italian sausage
• 2 cups mozzarella cheese, shredded and divided
• 1 cup parmesan, grated
• Fresh basil, chopped

Preparation:

1. The lasagna noodles should be broken into 2-inch pieces and then boiled in accordance with the package's al dente recommendations. After draining, set the noodles aside.
2. The oven should be preheated to 350 degrees F. Apply non-stick cooking spray to a 12-by-17-inch sheet pan.
3. Add the spinach to a medium skillet and cook over medium heat. The spinach will simmer down and wilt after two to three minutes.
4. Combine the cooked spinach and ricotta cheese in a medium bowl. To taste, add salt and pepper, then set aside.
5. Heat the olive oil in a large skillet over medium-high heat. Sauté the sausage and ground beef until they are no longer pink. Cook the shallot and garlic for three minutes, or until they are soft.
6. The marinara should be added to the skillet after any extra grease has been removed.
7. Mix in the marinara sauce, Italian seasoning, and salt & pepper to taste.
8. After the lasagna noodles are cooked, add the meat sauce and mix to thoroughly coat the noodles. Add 1 cup of mozzarella cheese and stir.
9. After the baking sheet is ready, pour the meat and noodle mixture onto it. Distribute it evenly across the pan.
10. Top the lasagna with spoonfuls of the ricotta mixture.
11. Finally, top with the remaining parmesan and mozzarella cheese.
12. The cheese should be browned and bubbling after 35 minutes of baking uncovered.
13. Let the lasagna cool before serving and adding some fresh basil as a garnish.