Sweet potato gnocchi with radicchio, parsley and ricotta

By Danilo Cortellini From Saturday Kitchen Ingredients For the gnocchi 400g/14oz rock salt 3 large sweet potatoes (or approximately 600g/1lb 5oz mash or purée), scrubbed 320g/11½oz 00 flour, plus extra if needed and extra for dusting 60g/2¼oz Grana Padano or other …

Pumpkin soup with ricotta dumplings and smoked butter chestnuts

By Ollie Dabbous From Saturday Kitchen Ingredients For the pumpkin soup 50g/1¾oz butter 140g/5oz onion, thinly sliced 400g/14oz delica pumpkin, peeled, deseeded and cut into 2cm/¾in cubes 1 tsp sugar 1 tsp salt 400ml/14fl oz full-fat milk 1 tbsp moscatel vinegar For …

Roasted cherry tomatoes with baked ricotta and pizzette fritte

By Claire Thomson From Saturday Kitchen Ingredients For the pizzette fritte 175g/6oz plain flour ½ tsp salt 100ml/3½fl oz warm water 1 tbsp olive oil 1 tsp fast-action dried yeast flaky sea salt (optional) dried oregano (optional) olive oil, for shallow frying For the …

Rocket and ricotta cannelloni with tomato sauce and burrata

By Matt Tebbutt From Saturday Kitchen Ingredients For the tomato sauce 1kg/2lb 4oz ripe tomatoes 6 basil leaves 3 garlic cloves 50ml/2fl oz olive oil salt and freshly ground black pepper For the filling 500g/1lb 2oz rocket, plus extra for garnish 250g/9oz ricotta whole nutmeg, …

Potato, ricotta and herb dumplings with walnut and pul biber butter

By Sabrina Ghayour From Saturday Kitchen Ingredients For the dumplings 750g/1lb 10oz potatoes 500g/1lb 2oz ricotta cheese, drained well 2 free-range eggs 1 small bunch (about 30g/1oz) dill, finely chopped 50g/1¾oz ‘00’ flour light olive oil, …

Cheat’s ricotta and cherry tomato gnocchi

By Donna Hay From Saturday Kitchen Ingredients 360g/12oz ricotta 80g/3oz Parmesan (or a similar vegetarian hard cheese), plus extra to serve, finely grated 150g/5½oz plain flour, plus extra for dusting 3 free-range eggs, beaten 1½ tsp sea salt flakes 1 tbsp finely chopped fresh basil …