Sweet Potato Gnocchi with Parmesan Cream Sauce


2 medium sweet potatoes (about 2 cups once mashed)
1/2 cup ricotta
1 large egg
2-3 cups all-purpose flour
1 teaspoon salt
4 tablespoons (1/4 cup) butter
1 tablespoon chopped fresh rosemary
1 cup heavy cream
1/3 cup fresh grated parmesan,
pinch fresh grated nutmeg
pinch cayenne pepper
salt and pepper


1. Preheat your oven to 200 degrees C

2. Poke a few holes in the sweet potatoes, bake for 45 mins or until soft and tender. When sweet potatoes are cooked, slice in half, allow to cool,&mash.

3. In a large bowl, mix sweet potatoes, ricotta, egg, salt, and flour. Stir mixture until just combined. If dough seems wet, add a tablespoon of flour at a time until it can be formed into a ball. The dough should be sticky.

4. Generously flour a clean counter and scrape the dough out onto the counter. Cut the dough into four equal pieces. Working with one piece of dough at a time, roll the dough into a rope about 1 inch thick and cut into bite size pieces. Repeat this process with the other pieces of dough and place the gnocchi on a baking sheet that has been dusted with flour.

5. To make the sauce. Heat butter in a large panover and cook until it begins to brown, about 3-5 minutes. Stir in the rosemary & slowly pour in the cream. Whisk in parmesan, nutmeg, cayenne, & season with salt &pepper. Simmer the sauce for 3-5 minutes, whisking until smooth. Keep warm over low heat.

6. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Remove the gnocchi using a slotted spoon or spider strainer and drop it right into the sauce, gently tossing to combine. If the sauce thickens up, add a splash of the gnocchi cooking water to thin it a bit.

Quinoa Pasta Macaroni and Cheese


Bacon  (I usually use back or shoulder)
Flour    (2 Tablespoons)
Milk     (Probably 2 cups or 3 cups)
Butter or margarine

Fry bacon in pan till crispy (as you like to eat it)
Drain on paper towel or serviette until you need it later

Bring pot of water to boil (easier to boil in kettle and then pour in pot)
Add 1/2 teaspoon salt
Add macaroni (I have to guess as I don’t measure) – probably 1 cup
Make sure it stays on the boil – so add a bit at time

Boil for probably about 10 minutes – when you break open a piece it must not be white in middle – or else eat it – it must be soft

Drain and keep till ready

Melt 2 tablespoons of butter in pot.
Add 2 tablespoons of flour and stir in (remove off heat to do this)
When smooth, put back on heat and cook while stirring for 1 minute – This is called a Roux

Remove off heat.
Add a bit of milk at a time stirring, stirring.
As it becomes thinner, put back on heat and then add milk, still stirring all the time. If you don’t do this carefully you will get lumps

I have guessed about 2 cups – I just go on till I see it is a reasonable consistency.
Grate cheese – about 1 cup when grated (this will make the mixture a bit thicker
Add salt and pepper to taste.

When all this looks cool and tastes cool then cut up bacon into it.
Then put cooked macaroni into a dish that can go into oven
Pour sauce over
Grate cheese on top
Put oven on to GRILL and grill till cheese goes all crisp on top

Tomato Basil Chicken with Quinoa Pasta


Quinoa pasta
2 chicken breasts
Italian herbs
Portuguese chicken spice
Cherry tomatoes
Fresh cream

Cook pasta in boiling water until al dente.
Cut chicken into strips and season with Portuguese chicken spice.
Fry crushed garlic with the chopped onion until cooked.
Add the chicken to the pan until half cooked.
Add the halved cherry tomatoes and cook for another 2 mins.
Pour 200-250ml of cream into the pan and simmer until thickened.
Add chopped basil leaves and add to the drained pasta.
Sprinkle with Parmesan cheese and enjoy!