Giovedi' gnocchi

Ricotta gnocchi are the speedy version of gnocchi, instead of potatoes ricotta is used to give these gnocchi a lighter consistency than the ones made with spuds.

In Veneto they are called gnochi con la fioreta while in the Amalfi coast they are known as 'ndunderi, i like to called them gnocchi veloci (quick gnocchi) and cook them on a thursday as per tradition. There is a Roman saying that goes : giovedi' gnocchi, venerdi' pesce e sabato trippa (thursday gnocchi, friday fish and saturday tripe), probably this comes from the postwar period where Italian families were trying to plan their meals optimising what they had; the thursday's gnocchi were the substantial dish that was the preamble of a lighter friday, for religious beliefs friday was the day of fasting from meat so only fish and legumes were allowed to be consumed. As per tripe on saturday, traditionally on this day the butchers were slaughtering cows and veals for the sunday roast and interiors such as tripe were cheap cuts for the farmers or the poorest.

Ingredients for 2 (hungry) people :

250 gr of ricotta cheese

1 medium egg

100gr of plain flour

pinch of salt

Method :

Let the ricotta drain in a muslin or kitchen towel to remove excess moisture for minimum 30mins.

Add the flour, egg, ricotta and salt to a bowl and quickly mix to combine. Be gentle and don't over mix the dough or it will become chewy.

Sprinkle some flour onto a wooden board and split the dough into 4 and roll it into a log of 1 cm of diameter, cut the gnocchi with a knife or a dough cutter and dust them generously with flour.

The dough will be quite sticky but try to not add too much flour to it.

Cook the gnocchi in batches in salted boiling water for 3/4 mins, don't cook them all together otherwise they will stick.

A simple tomato sauce with loads of basil is one of my favourite ways to enjoy them or you can try a sauce with any seasonal vegetables.

It would pair beautifully with rocket pesto or peas and asparagus.

Buon appetito!

Vegan marble cake

Ingredients:

225gr of plain flour

120gr caster sugar

80ml olive oil

4 small ripe bananas or 3 large ones

1 tsp baking powder

1/2 tsp bicarbonate of soda

2 tsp of cinnamon or any spice you like

3 tbsp cocoa powder

oat milk if needed

Method:

Preheat the oven at 180 C.

Mix the flour, sugar, baking powder, bicarbonate of soda and cinnamon together.

Mash the bananas with a fork or a potato masher and add the olive oil to them.

Combine quickly the dry and wet ingredients together, be careful to not over mix the batter otherwise the cake will be chewy, if the batter is too dry add a splash of milk.

Transfer half of the batter into a greased 20cm square cake tin or 2lb loaf pan.

To the rest of the mixture add the cocoa powder and if the consistency is too dry add some oat milk or water to loosen it up.

Now pour the cocoa batter into the tin and gently use a fork to stir through the two different mixture, creating swirls to achieve the marble effect.

You can add some pecan nuts or walnuts on top prior baking .

Bake for 30 mins if used the square cake tin or 40/50mins if used a loaf pan.

Always check with a skewer if the cake is thoroughly cooked inside.

Chocolate chips cookies

Ingredients

120gr salted butter

30 gr dark brown sugar

120 gr caster sugar

1 egg

1 tsp vanilla extract

180gr plain flour

20gr whomeal flour (optional, you can use 200gr of plain flour instead)

½ tsp bicarbonate of soda 150g dark chocolate, cut into chunks

pinch of cinnamon

Method

Heat oven to 180C/160C fan/gas 4 and line two baking sheets with baking paper.

Melt the butter and let it cool down a bit then to a bowl add all the ingredients and mix until everything is combined .

Scoop 9 large tbsps of the dough onto the trays, leaving enough space between each to allow for spreading.

Bake for 10-12 mins until crisp in the edges but fudgy in the centre, they will get firmer once cooled.

Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely.