Roasted Winter Veg and Gnocchi

Ingredients:

500 g sweet potato or pumpkin, cut into 2 cm pieces
250 g cauliflower, cut into florets
1 red onion cut into wedges
1 Tbl chopped sage leaves (or other herb)
1 Tbl olive oil
350 g ready made gnocchi
1/4 cup cream
50 g blue cheese (or substitute tasty for kid friendly version)
150 g bocconcini, torn into chunks

Pre-heat oven to 180 degree C. Place pumpkin/sweet potato, cauliflower, onion and herb in an oven tray and drizzle with oil. Toss to coat and arrange i a single layer. Bake for approx 20 minutes (sweet potato may take longer).

Near the end of this time cook the gnocchi in a saucepan for approximately 2 minutes. Remove with slotted spoon as gnocchi rises to the surface and place in baking tray and mix to combine. Drizzle with cream and top with cheese. Place under hot grill until cheese melts.

Thai Corn Fritters

Ingredients:

4 corn cobs
3 Tbl red curry paste
1 egg
140 g rice flour
1 tsp baking powder
1/2 tsp salt
3 kaffir lime leaves, shredded
oil for frying

Relish:
4 Tbl rice wine vinegar
3 Tbl caster sugar
1 lebanese cucumber, finely cubed
1 cm ginger, cut into fine strips
1 red chili, de-seeded and chopped

For the relish, place vinegar and sugar in a small saucepan and heat on medium until sugar has dissolved.
Remove form heat and allow to cool, pour into a bowl with the cucumber and ginger and chili.. Stir.

For the fritters, slice the corn kernels from the cobs. Place half in a bowl and half in a food processor. To the processor, add egg, paste, flour baking powder and salt. Blend until smooth and then tip into bowl with kernels and fold through lime leaves.
Heat oil for deep frying. Drop the mixture, in tablespoon balls, into the hot oil for 2-3 minutes, turning occasionally. Place on paper towel to drain.