Cooking Together Pranzo Italian Lunch – Recipes
We hope you loved your cooking together experience. You’ll find your recipes below, ready to bring to life and enjoy all over again.
Butternut Squash Gnocchi with Sage Cream & Pine Nuts
Serves: People
Ingredients
For the Gnocchi
- 300 g Butternut squash peeled and cubed
- 1 Egg yolk
- 30 g Parmesan finely grated
- ¼ tsp Ground nutmeg
- 200 Plain flour plus extra for dusting
- 2 Amaretti biscuits crushed
- Sea salt to taste
For the Sage Cream & Pine Nuts
- 20 g Unsalted butter
- 5 g Sage leaves 8–10 leaves
- 20 g Pine nuts
- 150 ml Double cream
- 20 g Parmesan finely grated
- Sea salt to taste
- Cracked black pepper to taste
Method
- Heat the oven to 180°C.
- Place the butternut squash onto a baking tray and roast for approximately 30 minutes until completely tender.
- Mash the squash until smooth, then spread onto a plate and leave for 5 minutes to allow excess steam and moisture to escape. Leave to cool slightly.
- Place the squash in a bowl and add the egg yolk, Parmesan, ground nutmeg and sea salt.
- Gradually add the flour, mixing gently until a soft dough forms. Use only as much flour as needed to bring the dough together.
- Transfer to a lightly floured work surface and divide the dough into two.
- Roll each piece into a long rope approximately 1.5 cm thick. Cut into 1–2 cm pieces.
- Bring a pan of salted water to the boil.
- Meanwhile, melt the butter in a pan over medium heat. Add the sage and pine nuts and cook for 2–3 minutes until the pine nuts are golden and the sage is crisp.
- Remove the sage and set aside. Reduce to low heat, add the double cream and Parmesan and simmer gently until the sauce starts to thicken.
- Add the gnocchi to the boiling water. When they float to the surface, cook for a further 30 seconds.
- Lift the gnocchi from the water with a slotted spoon and add directly to the sage cream.
- Toss gently until coated, adding a little gnocchi cooking water if the sauce needs loosening.
- Serve topped with the crispy sage, pine nuts and cracked black pepper.
Spaghetti with Crab, King Prawns, Chilli, Lemon & Parsley
For a meat alternative: 250 g Chicken thighs skinless and boneless, cut into strips. For a vegetarian alternative: 200 g King oyster mushroom, sliced
Serves: People
Ingredients
For the Spaghetti
- 200 g 00 Flour
- 2 Medium Egg
- Semolina Rimacinata for dusting
For the Sauce
- 150 g King prawns raw and peeled
- 80 g Crab meat tinned or fresh
- 2 clove Garlic minced or grated
- ¼ tsp Chilli flakes
- 1 Lemon zest and juice
- 15 g Fresh Parsley 3 tbsp, chopped
- 2 tbsp Vegetable oil
- 50 ml Dry white wine
- 15 g Unsalted butter
- Sea salt to taste
- Cracked black pepper to taste
Method
- Place the 00 flour onto a clean work surface and make a well in the centre. Add the eggs.
- Using a fork, gradually incorporate the flour into the eggs. Bring together with your hands to form a dough.
- Knead for 8–10 minutes until smooth and elastic. Wrap and leave to rest for 30 minutes.
- Divide the dough into manageable pieces. Flatten and pass through a pasta machine on the widest setting.
- Continue passing through the machine, reducing the setting each time, until you have thin pasta sheets.
- Lightly dust the sheets with semolina and pass through the spaghetti cutter. Dust the spaghetti with a little more semolina and set aside.
- Heat 1 tbsp vegetable oil in a pan over medium-high heat. Add the king prawns and cook for approximately 1 minute on each side until just pink. Remove and set aside.
- Reduce to medium-low heat and add the remaining vegetable oil. Add the garlic and chilli and cook gently for 1–2 minutes until aromatic without colouring the garlic.
- Add the white wine, increase to medium heat and simmer for approximately 2 minutes until reduced by half.
- Add the lemon juice and half the zest, then reduce to low heat.
- Bring a pan of salted water to the boil. Add the fresh tagliolini and cook for 1–2 minutes until al dente.
- Reserve some pasta cooking water, then drain the spaghetti.
- Add the spaghetti to the sauce with the crab meat, king prawns, parsley, remaining lemon zest and butter.
- Add approximately 4 tbsp pasta cooking water and toss gently over low heat for 1 minute until glossy and evenly coated.
- Season with sea salt and cracked black pepper and serve immediately.
We hope you enjoyed the class!
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