These meat-free meals are delicious, fresh and easy to make – bonus!
Ricotta Gnocchi with Nutmeg and Thyme Butter
HANDS-ON TIME 1 hr
TOTAL TIME 1 hr
SERVES 4
500 grams firm ricotta
80 grams finely grated Parmesan
½ cup flour
2 eggs, beaten lightly
¼ cup olive oil
100 grams butter, chopped
3 cloves garlic, sliced thinly
¼ tsp ground nutmeg
2 tsp fresh thyme leaves, plus
extra to serve
1 medium lemon, rind cut into long thin strips
40 grams shaved Parmesan
BRING a large pot of salted water to the boil.
COMBINE ricotta, grated Parmesan, flour and eggs together in a large bowl. Divide mixture into two portions. Roll each portion out on a lightly floured work surface into a 2 cm diameter rope. Using a small knife, cut into 2 cm pieces.
CAREFULLY drop gnocchi into boiling water and cook, without stirring, until gnocchi floats to the surface. Using a slotted spoon, transfer the gnocchi to an oiled tray.
HEAT 1½ tablespoons of the oil in a large frying pan. Cook half the gnocchi, turning until golden. Remove from pan and keep warm. Repeat with remaining oil and remaining gnocchi.
RETURN all the gnocchi to the pan.
ADD butter, garlic, nutmeg and thyme. Cook gnocchi for 2 minutes or until browned lightly, spooning browned butter over gnocchi to coat well. Season to taste. Remove from heat.
DIVIDE gnocchi between bowls and drizzle with remaining butter mixture. Serve topped with lemon rind, shaved Parmesan and extra thyme.
FOOD TEAM TIP: For extra flavour, sauté 400 g mushrooms in the butter, garlic, nutmeg and thyme mixture for 4 minutes or until golden. Toss the mixture through the gnocchi.
Dhal-spiced Chickpea and Broccolini Frittata
HANDS-ON TIME 30 min
TOTAL TIME 30 min
SERVES 4
350 grams broccolini, trimmed
1 bunch fresh coriander
8 eggs
¼ cup olive oil
400 grams canned chickpeas,
drained, rinsed
2 tsp grated ginger
2 garlic cloves, minced
2 tsp cumin seeds, crushed
1 tsp ground turmeric
100 grams paneer cheese,
sliced thinly
1 tsp dried chilli flakes
¼ cup desiccated coconut
PREHEAT oven grill to 180°C.
PLACE 3 stalks of broccolini in a heatproof bowl; cover with boiling water. Stand for 2 minutes; drain. Coarsely chop remaining broccolini.
WASH and dry coriander bunch. Pick leaves from coriander stems; you will need 1 cup. Finely chop coriander roots and stems; you will need 1 tablespoon.
CRACK eggs into a bowl. Add chopped coriander leaves, roots and stems; season. Whisk to combine.
HEAT oil in a 25 cm non-stick ovenproof frying pan over medium heat. Add chopped broccolini, chickpeas, ginger, garlic and spices.
COOK, stirring, scraping base of pan, for 5 minutes or until chickpeas start to break up and broccolini is tender; season well.
POUR egg mixture into the pan and stir to evenly disperse. Lay cooked broccoli stalks on top, then top with paneer and scatter with chilli. Cook for 5 minutes or until frittata starts to puff slightly around the edge of the pan.
TRANSFER pan to the oven grill; cook for 7 minutes or until the egg is just set. Scatter with coconut and grill for a further 1 minute or until coconut is golden. Stand frittata for 5 minutes.
Red Lentils and Herb Tabbouleh
HANDS-ON TIME 20 min
TOTAL TIME 20 min
SERVES 4
Red lentils
200 grams dried red lentils, soaked overnight if needed
2 tbsp olive oil
2 tbsp lemon juice
165 grams cooked brown rice
150 grams yellow pepper
200 grams cherry tomatoes, halved
½ cup finely chopped parsley
½ cup finely chopped mint
1 tsp finely grated lemon zest
½ tsp chilli flakes
40 grams roasted flaked almonds
BRING a pot of water to a boil, add lentils, cook until tender and then drain.
STIR in olive oil and lemon juice, season to taste. Set aside.
COMBINE lentils and remaining ingredients together in a bowl and top with the almonds.
SEASON to taste and serve.
ALSO SEE: Meat-free Monday recipe round-up
Recipes from Food&Home Summer Issue.
Feature image: Aremedia
