I’ll be honest, homemade gnocchi is a little time consuming and messy, however, making your own will always be better than packaged gnocchi from a supermarket. There isn’t much to gnocchi, potatoes, flour and an egg. Simple. This dish is served with homemade passata with mozzarella melted into the sauce for extra flavour. Serve with parmesan and enjoy!
This is a classic Italian dish and the best thing about it is the variations you can do. Tonight I used fresh tomatoes and fried mushrooms. Mix it up by warming the tomatoes or frying sliced eggplants for eggplant bruschetta. Traditionally prepare bruschetta on ciabatta bread however this time I used a soy & linseed sourdough, another variation.
For a tip, rub garlic straight onto the toast rather than including it with the toppings. Drizzle with olive oil and scatter with parsley when ready to serve. Delicious.
There is something therapeutic about cooking a frittata. Once I have fried my base ingredients, on this occasion chorizo and mushrooms, I add the whisked eggs and let it simmer for 10-15 minutes. The slower the simmer, the better. 
This frittata also has silverbeet and dollops of fresh ricotta. When the frittata is almost cooked, place it under a hot grill to give it a nice golden finish.
Mix up frittatas with a variety of ingredients. This one has roasted potatoes, pumpkin, italian sausage and feta.
