Heat olive oil in a frying pan. Add onion and cook over a low heat for 10 minutes until soft. Add garlic and capsicum and cook for a further 5 minutes. Add cherry tomatoes, balsamic vinegar, stock and passata. Cook for a further 5 minutes.
Pour into a large deep-sided roasting tray. Cover with aluminium foil and bake for 15 minutes or until the sauce is simmering.
Meanwhile make the gnocchi. Place ricotta, Pecorino, flour, salt and pepper and parsley in a large bowl and mix to combine (this mixture should be a little sticky).
Divide the gnocchi mixture into 2 pieces and knead on a lightly floured board. Roll into a 37cm log. Cut each log into 3cm pieces. Gently roll each piece into shape and set aside.
Add the gnocchi to the simmering tomato sauce. Drizzle with oil and bake uncovered for a further 15 minutes or until the gnocchi is cooked. To serve, ladle gnocchi and tomato sauce into bowls and sprinkle with extra Pecorino and basil leaves.
200g poddle Alba Bocconcini, drained and thinly sliced
⅔ cup (50g) Alba Grated Parmesan Cheese
2 teaspoons dried oregano
Fresh basil, to serve or oregano leaves
METHOD:
Preheat oven to 220°C (200°C fan forced) for 10 minutes. Place 2 pizza trays in the oven while preheating. This ensures a crispy base.
Place the flatbreads onto baking paper.
Using the back of a spoon, spread the tomato passata over each flatbread until it’s almost all the way to the edges. Divide salami and bocconcini between the pizza bases.
Sprinkle the pizzas with grated Parmesan and oregano. Bake for 10 minutes or until the cheese is melted.
Carefully remove the pizzas from the oven, garnish with basil and serve.
Place a large saucepan of salted water over high heat and bring to the boil. Add the spaghetti and cook for 10 minutes or until al dente.Drain spaghetti retaining ⅓ cup of pasta water.
Whilst the pasta is cooking, heat a large frypan over medium high heat.Add the oil, garlic, fresh and dried chilli and cook over low heat for 2 minutes or until fragrant. A low heat sweats and creates a delicious flavour but prevents the garlic from burning.
Add zucchini, mint, parsley, lemon rind and juice, salt and pepper and cook for 2 minutes. Add cooked spaghetti and retained pasta water and toss to combine.
Divide the pasta between bowls and drizzle with olive oil and sprinkle with Parmesan or Pecorino and serve with extra lemon.
