Serves: 2

Snazz up the humble gnocchi and let it be the surprise ingredient in this delicious salad!

 

Ingredients:

1 packet of Bacci’s Fresh Potato Gnocchi

12-15 cooked prawns, peeled
a bunch of asparagus, ends trimmed
1 corn cob
2 cups of packed fresh spinach leaves
2 cups of packed fresh mixed salad leaves
1 cup of sugar snap peas, steamed and cooled

Dressing:

1 lemon
50-100ml olive oil
basil pesto (store bought or home-made)
Note: A simple olive oil and lemon dressing works well, we added some basil pesto for extra flavour and seasoned with salt and pepper.

 

Method:

Cook our Bacci’s Fresh Potato Gnocchi on plenty of salted water until they rise to the top, then drain well.

Next, toast them in a fry pan with olive or coconut oil until deliciously crisp and golden brown.

Steam asparagus for 8-10 minutes, making sure not to over-cook them. Take off the heat and let them cool. A bowl with ice cubes stops the cooking entirely.

Cook a corn on the cob and/or charr it on a barbecue or griddle pan. – Charring is optional and will add extra flavour!

Arrange spinach and salad leaves on a large platter and add the corn, sugar snaps and gnocchi. Top with prawns.

For the dressing, blend olive oil and the juice of one lemon with 2-3 tsp of basil pesto and drizzle across the salad.

 

Bacci’s Fresh Tip:

To cut the corn kernels off the cob, place a clean kitchen towel on your bench. Stand the cob up on its tip and carefully run a sharp knife along the centre of the cob, allowing the kernels to drop onto the kitchen towel. Now you can easily transfer the kernels into your salad bowl.

To make basil pesto at home, you’ll need a food processor – add ½ a clove of garlic, 3 good handfuls of fresh basil, a good handful of Parmesan cheese, a handful of pine nuts, extra virgin olive oil and blend until smooth. Add a little lemon juice to adjust the consistency to your liking. Add to your salad dressing and reserve the remaining pesto in a clean glass jar in your fridge for later.

 

Serves: a crowd

Family and friends coming round? Treat them to these delicious Antipasto Tortelloni Kebabs – also perfect take along to an afternoon BBQ! Think salami, bocconcini, olives… and cooked tortelloni.

 

Ingredients:

1 packet of Bacci’s Fresh Prosciutto Tortelloni
or
1 packet of Bacci’s Fresh Veal Tortellini

plus antipasti, like:
salami slices, folded into rosettes
bocconcini balls
different cheese cubes
olives
prosciutto slices
cocktail tomatoes
fresh basil leaves

 

Method:

Cook our tortelloni as per packet instructions, drain and let cool for about 15 minutes.

Prepare kebab sticks and add tortelloni with alternating antipasti ingredients.

 

Bacci’s Fresh Tip:

Bacci’s Fresh Tortellini are also great to use instead or have a play with differently coloured cocktail tomoatoes or cheese!

 

Serves: 2-4

Lamb roast is a classic main and our Bacci’s Fresh Baby Gnocchi in a creamy spinach & mushroom sauce will complement it deliciously! – Also perfect as a vegetarian main meal.

 

Ingredients:

1 packet of Bacci’s Fresh Baby Gnocchi

1 tub of Bacci’s Fresh Creamy Mushroom Sauce

1 packed cup of fresh spinach leaves, roughly chopped

 

Method:

Cook 1 packet of Bacci’s Fresh Baby Gnocchi as per packet instructions.

Meanwhile, warm up the creamy mushroom sauce in a deep fry pan – we added a cup of chopped fresh spinach leaves too. Let them wilt in the warming sauce.

Add gnocchi straight to the pan once they start floating on top, stir and serve.

 

Bacci’s Fresh Tip:

Fry a variety of different mushrooms to garnish your dish and add even more texture!

Always our gnocchi straight to the sauce, the splashes of cooking water will add a silky shine to your sauce.

 

 

 

Serves: 2-4
Prosciutto and figs – what a deliciously Italian combination! Fresh figs aret he heroes in our lusciously creamy sauce for our Prosciutto Tortelloni! 

 

Ingredients:

1 packet of Bacci’s Fresh Gourmet Prosciutto Tortelloni

Olive oil, butter
8 fresh figs, cut into quarters for the sauce
4 fresh figs, cut into quarters to garnish
Salt and pepper to season
300ml of cream
Juice of 1 small lemon
3 sprigs of fresh thyme
2 packed cups of fresh spinach leaves
4 slices of prosciutto
pine nuts to garnish

 

Method:

Add a splash of olive oil and a little butter to a pan and add about eight fresh figs, cut into quarters.

Season with salt and pepper, add 300ml of cream and the juice of a small lemon as well as a couple of sprigs of fresh thyme.

Simmer until the figs fall apart and the sauce thickens.

In the meantime cook one packet of Bacci’s Fresh Gourmet Prosciutto Tortelloni for 12-15 min and reserve some of the pasta water.

Add a splash of the pasta water to the sauce and once cooked and drained, the tortelloni straight from the pot into the pan with the creamy sauce.

Mix and serve on a bed of fresh spinach leaves, top with bits of prosciutto, pine nuts and more fresh fig quarters, which will look stunning.

Prepare your taste buds for a flavour sensation!

 

Serves: 2

 

Ingredients:

1 packet of Bacci’s Fresh Potato Gnocchi

A splash of olive oil or coconut oil
2 packed cups of fresh spinach leaves
1 packed cup of rocket leaves
1 apple, cored and sliced thinly
1 cup of roasted pumpkin cubes (fry pan or oven)
4 Tsp feta, cubed
A handful of whole walnuts

Dressing:
A simple olive oil and lemon dressing works well, seasoned with salt and pepper.

 

Method:

Cook our Bacci’s Fresh Potato Gnocchi on plenty of salted water until they rise to the top, then drain well.

Next, toast them in a fry pan with olive or coconut oil until deliciously crisp and golden brown.

Toss them through a salad with baby spinach, rocket, roast pumpkin, apple slices, feta and walnuts.

Dress and season to your liking!

 

Bacci’s Fresh Tip:

This salad is perfect for late summer or autumn days! We used a butternut pumpkin – no need to peel it! The peel softens when the pumpkin is roasted or browned in a fry pan and adds extra texture to the salad.

Serves: 2

Cooking says ‘I LOVE YOU’.

Ingredients:

1 packet Bacci’s Fresh Linguine
Red food colouring
White vinegar
Salt
4 slices of bacon
Toasted pine nuts
Fresh herbs (thyme, basil)
Bocconcini cheese to decorate

 

Method:

Add a good splosh of red food colouring and a few drops of vinegar to your boiling, salted pasta water and cook linguine as per our packet instructions.

In the meantime cook bacon bits and garlic in a fry pan until fragrant.

Drain pasta and toss through bacon, garlic, pine nuts and fresh herbs – thyme and basil work really well!

Season and garnish with bocconcini cheese balls. Simply delightful.

 

Baccis