1/2 cup pesto 
2 cup cream 
1/2 cup dry white wine or chicken broth 
4 cloves garlic, minced 
1kg uncooked potato gnocchi 
1 cup freshly grated parmesan cheese 
Salt & pepper to taste

 Add the pesto, cream, wine, and garlic to a deep skillet over medium heat. Once the sauce starts to gently bubble, stir in the gnocchi. Cover the pan and cook for 5ims. Uncover the pan and give it a good stir. Continue to cook it for a couple more minutes, stirring often (the sauce will thicken quickly as the gnocchi releases more starch). Once the sauce is thickened to your liking, stir in the parmesan cheese. If the sauce gets too thick at any point, add in another splash of wine or cream. Season with salt & pepper as needed and serve immediately. 

Add froz peas.

via 

500g short pasta
3 broccoli heads (BIG!)
1.5 cup shredded cheese (or more!) 
3 tsp lemon zest 
3 Tbsp lemon juice (or more!)
7.5 Tbsp extra virgin olive oil
1/2 cup parmesan, finely grated
3 garlic cloves, minced
1.5 tsp mixed dried herbs (or fresh!)
1.5 tsp sugar
Salt and pepper
BBQ chicken, shredded

Boil a large pot of water with 2 tsp salt, add pasta. Chop broccoli into small florets. Add broccoli into water 1 – 2 mins before pasta is cooked. Place Sauce ingredients in a jar with lid. SCOOP OUT 1 cup pasta cooking water just before draining. Then drain and return pasta back into same pot on turned off stove. Add 1/2 cup pasta water to Pasta Sauce jar, shake well. Pour Sauce and add cheese and BBQ chicken into pot with pasta. Stir vigorously, adding more pasta water if required. Add more salt and pepper if required. Serve immediately, garnished with parmesan.

Via Recipe Tin Eats 

Bolognese

1 Tbs oil
1 onion, finely chopped
1 clove garlic, crushed
500g mince beef/pork
400g tin tomatoes
1/4 cup tomato paste
1/4 cup water
1 beef stock cube, crumbled
1/2 tsp sugar
1/2 tsp mixed herbs (basil/oregano)
carrot, grated
zucchini, grated
Mushrooms
Tin lentils 

Garlic bread

Heat oil in saucepan, add onion and garlic, stir constantly over medium heat for 5mins or until soft. Add mince, stir constantly until well browned. Add tomatoes, tomato paste, water, stock, sugar, herbs and veges. Bring to the boil, reduce heat, cover, simmer for 30mins or until mince is tender and mixture has thickened slightly. Serve over hot pasta.

Easy to double.

 

Via Womens Weekly Basic Cookbook

Baked Eggplant Meatballs

 

1 medium eggplant, cut into 1cm cubes
500g Woolworths pork & beef mince
1/4 cup pitted Kalamata olives, chopped
1 cup breadcrumbs
25g parmesan, finely grated
1 free range egg, lightly beaten
2 tsp mixed herbs
500g tomato pasta sauce
100g Danish feta, crumbled
parsley, chopped
500g pasta

Heat oil in a large ovenproof frying pan over medium-high heat. Cook eggplant, stirring occasionally, for 5 minutes or until golden. Set aside to cool for 10 minutes. Preheat oven to 200°C. Add mince, olives, breadcrumbs, parmesan, egg and dried herbs and cooked eggplant to bowl. Stir until well combined. Using 1/4 cup mixture at a time, shape mixture into balls. Place balls in ovenproof frying pan. Spray with oil. Bake for 10mins or until golden. Add sauce to pan and top with feta. Bake for 15mins or until meatballs are cooked through and sauce is bubbling. Sprinkle with parsley. Serve with pasta.

Baked Feta Pasta

600g cherry or grape tomatoes

1 onion, quartered 

3 cloves garlic, smashed

Chilli

1/2 cup olive oil

250g Greek feta 

3 sprigs thyme 

250g pasta 

lemon juice

60g baby spinach

Preheat oven to 200°C. Place feta in the centre of a large ovenproof pan or medium baking dish. Surround feta with tomatoes, onion and garlic. Season with salt, pepper and chilli and drizzle with olive oil. Scatter thyme over tomatoes. Bake for 40-45 mins, until tomatoes are bursting and feta is golden on top. Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve ½ cup pasta water before draining. To pan with tomatoes and feta, add cooked pasta, reserved pasta water, lemon juice and baby spinach. Stir until completely combined. 

Serves 4

Don't overdo feta. Can add roasted zucchini and/or mushrooms.

Try cut up pumpkin instead of tomatoes and mash together.

via

Gnocchi with creamy tomato and bacon sauce

2 x 500g pkt potato gnocchi 
300ml light thickened cream 
4 Tbs water 
2 Tbs tomato paste 
12 shortcut rindless bacon rashers or ham, thinly sliced 
300g semi-dried tomatoes, thinly sliced 
80g toasted pine nuts 
80g (2 cup) baby spinach leaves

Cook gnocchi in a large saucepan of salted boiling water following packet directions or until tender. Drain. Meanwhile, heat a non-stick frying pan over medium heat. Add bacon. Cook, stirring occasionally, for 5 minutes or until crisp. Stir in combined cream, water and tomato paste. Add tomato and pine nuts. Add the gnocchi and spinach and cook, stirring, for 2 minutes or until the spinach wilts. Season with pepper. Divide among serving bowls to serve.

Can swap bacon for 350g mushrooms.

Via Taste.com

Gnocchi with Summer Vegetables

1 tablespoon olive oil
1-2 zucchini, halved and sliced
equal amount of summer squash, quartered and sliced
2 garlic cloves, minced
Coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package (500g) gnocchi
1/4 cup fresh basil, chopped
2 tablespoons grated Pecorino Romano cheese
1 tablespoon butter
2 teaspoons fresh lemon juice 

Garlic Bread

In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 mins. Add tomatoes and cook, stirring occasionally, until juicy, about 2mins. Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice. Serve with garlic bread.

Sub butternut pumpkin or other veg instead of squash.

from Martha Stewart

Gnocchi

12 potatoes 

2 eggs
3 cups plain flour
3 Tbs butter
4 Tbs grated parmesan cheese
salt and pepper to taste

Boil potatoes till cooked. Peel and mash. Combine with other ingredients (may need more flour). Roll dough to 1" thickness in diameter and cut into 1/2 - 1" lengths. Bring large pot salted water to boil. Insert approx 1 plateful of gnocchi in water and when they rise to the top they are cooked. Serve with favourite meat sauce and grated parmesan cheese.

Alternate recipe:

Women's Weekly Cooking Class Cookbook

Penne Bosciala

350g dried wholemeal penne pasta 
1 Tbs cornflour 
1/2 cup salt-reduced chicken stock 
250ml tub Philadelphia 60% less fat cream for cooking 
2 tsp olive oil 
125g 98% fat-free rindless shortcut bacon, chopped 
250g button mushrooms, sliced 
2 garlic cloves, crushed 
2 green onions, sliced 
1 bunch asparagus, trimmed, cut into 1cm-thick slices 
3/4 cup fresh green peas 
1/2 cup fresh flat-leaf parsley leaves, chopped 
1 tsp finely grated lemon rind

Cook pasta in a saucepan of boiling water, following packet directions, until tender. Drain. Meanwhile, place cornflour in a bowl. Add half the stock. Stir until smooth. Add cream and remaining stock. Whisk until smooth. Heat oil in a large, deep frying pan over medium heat. Add bacon. Cook, stirring, for 4mins or until golden. Add mushrooms and garlic. Cook, stirring, for 5 mins or until mushrooms are tender. Add onion and asparagus. Cook, stirring, for 2 mins or until onion is tender. Add cream mixture and peas to pan. Bring to boil. Reduce heat to medium-low. Cook, stirring for 2 to 3 mins or until thickened and asparagus is tender. Add pasta, parsley and lemon rind. Toss to combine. Season with salt and pepper. Serve.