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seasonal

Super Comforting Oven Baked Stuffed Cannelloni with Pumpkin Sage Ricotta

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Holy moly, this is a long name! But this dish deserves this. Really. I know that I say this for pretty much every fall recipe, but this is fall comfort food at its finest. Pasta (heaven itself) stuffed with creamy ricotta and pumpkin with sage, all added into a dish, tossed in a creamy pumpkin sauce and baked in the oven with some feta. If your mouth is not watering by now then I don´t know what makes it do so.

What is special about this dish?

The combination of flavors. Usually you would only get stuffed cannelloni with a tomato sauce or a Bolognese sauce and stuffed with ricotta and spinach. But not this recipe. Instead of the normal filling we are making a fall filling! Roasted pumpkin that is flavored with sage in a creamy ricotta mixture. The pasta also is not tossed in tomato sauce but a creamy pumpkin sauce and topped with feta rather than mozzarella! A few twists that make a nice and fun change.

Is this dish healthy?

Yes-ish. Well, the main ingredient is pasta. Pasta is a great source of carbohydrates and also protein. It has always had the reputation of being unhealthy, but this is not true at all. Pasta gives you a lot of energy (and a lot of happiness too) but it is not super high in other nutrients. If you want a meal that is more nutrient dense, you could long for wholegrain pasta, which is a healthier option with more fiber and nutrients!

Then we have ricotta, which is sort of a cream cheese but Italian stye (anything Italian style is good!). It is lower in calories than cream cheese and has about half of the fat of it and more protein! Plus, it tastes super good. Besides this we also have eggs, which are a great source of vitamin B12, and protein and not to forget about the star of the show: the pumpkin!

 

Pumpkin is the food of the month of November, so you can actually read a bunch about it in my Nomvember top 5 blog post! It is not only a very tasty, and the most popular fall vegetable but it also Is low in calories and high in nutrients! A great addition to any meal!

How to make it:

I am going to be honest; this dish is a bit of work and takes some time (which we now have in quarantine). The filling of each and every cannelloni requires some patience, but it is a very fun cooking activity as a family or friends! 

In terms of difficulty, this is not very challenging to make! You need to start with roasting the pumpkin with the sage and oil in the oven! In the meantime, you can boil the pasta. While this is boiling you can make the ricotta filling by mixing ricotta, Greek yoghurt, milk, vegetable broth and pumpkin. Fold in the rest of the pumpkin into the mixture.

Now you need patience. Fill every shell with the mixture and lay out in a baking dish. Pour over the sauce and crumble the feta! Now it just needs to be baked and then enjoyed with lots of enjoyment! 

I hope that you will genuinely enjoy this super comforting yet healthyish recipe and that it will become one of your fall staples! 

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Oven Baked Stuffed Cannelloni with Sage Pumpkin Ricotta

Comforting, healthish, delicious. An amazing fall twist on the classic packed with flavor! Enjoy!

Course dinner, Main Course
Total Time 1 Stunde
Servings 6 servings
Calories 449 kcal

What you will need

  • 1 hokkaido pumpkin (about 800g)
  • 1 tbsp olive oil
  • 2 tbsp fresh sage
  • 500 g cannelloni
  • 300 g greek yoghurt
  • 300 g ricotta
  • 300 ml vegetable broth
  • 100 ml milk
  • 1 egg
  • 1 tsp nutmeg
  • 1/2 tsp cardamon
  • 150 g feta cheese

How to

  1. Preheat the oven to 180°C. Peel the pumpkin and cut into about 1cm sized cubes. Finely chop up the sage. Mix the pumpkin with the sage and olive oil and lay out on a baking tray. Bake for 20-25 minutes until the pumpkin is soft.

  2. In the meantime boil the pasta according to package instructions but undercook them by 2 minutes.

    In the meantime combine he greek yoghurt, ricotta cheese, egg, nutmeg, cardamon, salt and pepper until creamy. Fold in 2/3 of the roasted pumpkin.

  3. When the pumpkin is done baking, add 1/3 of it to a food processor along with the vegetable broth, milk, and about 1/4 of the ricotta mixture. Blend everything up until creamy.

    Take one piece of pasta at a time and fill with abotu 1 tablespoon of the ricotta mixture. Lay into a baking tray and repeat until all pasta and all of the mixture is used up. If there is some more of the ricotta mixture left, just blend it into the sauce again.

  4. Once all the pasta is filled, pour the pumpkin sauce on top and crumble the feta. Bake at 220°C for another 5-7 minutes! Serve and enjoy!


Happy cooking, 
Enjoy, 
Katie // Une Petite Cuisinière

3 Tomato Gnocchi with Garlicky Prawns

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If you have ever been to Italy you know how a sauce with fresh tomatoes tastes. Creamy, sweet, tangy, fresh, natural, just delicious!! My family and I, we go to Italy every year, at least twice and eating some kind of pasta, gnocchi or risotto with fresh tomatoes is a staple there! I can’t spend time in Italy without eating the delicious Italian tomatoes.

Well, now I am back from holidays, back from Italy and only dreaming about those incredibly delicious tomatoes (not sure if you already know, but I am a tomato addict!! Favourite food of all time), and if I buy a tomato sauce at the store it is far from what you´d get in Italy. I’m not saying that they are not tasty but just not comparable with what you would get in an Italian restaurant. But as I was really craving a tomatoey dish with all the flavor I decided to start experimenting and finally created this super delicious 3-tomato gnocchi.

I was able to find some local, big, austrian tomatoes in different colors and shapes, at the farmers market, which I really liked (the more local the better!!), and all were organic from farmers around and did not contain any chemicals or anything else they didn’t need. I honestly loved the variety of color and really liked the different shapes, which made every single tomato unique. I definitely prefer them having different shapes and sizes without any artificial stuff in them than having 10 tomatoes with exactly the same color, the same shape, and the same taste, which 1) is boring & 2) not natural! I also found some small honey tomatoes which are my favourite! (Best snack ever!) They are sweet, have a great texture and just every bite is treat. The third kind of tomato I used was tomato paste, to intensify the flavor, and I would definitely not leave out when making this because it does make a difference!!! 

I also used fresh basil from our garden, white wine from the vineyard next to our house, and some sour cream from Austrian farmers (if you want to make a vegan version of this sauce, either leave out the sour cream at all or substitute it with coconut cream or another vegan cream cheese substitute)! The prawns that I used were from Italy and I bought them frozen so that they are really fresh. For this dish I used parted tiger prawns because I do not like to have small prawns where there only is one bite. I’d recommend peeling them before grilling or frying them since I believe that it is easier do this before than after cooking but if you prefer peeling it after to give it a look then that works too! 

When it comes to gnocchi I would always recommend using fresh ones. I personally do not like the packaged ones a lot since most of them only tend to become more and more the longer you chew them. You can either make them yourself or if you have a gourmet food store or an Italian store close to where you live, Idaho recommend buying fresh gnocchis there because the quality of fresh ones is just better. I used frozen ones I made over a year ago, which was not the best decision because they were in the freezer for pretty long, so they turned very mushy as soon as I cooked them. It didn’t make a difference in taste but in the looks. So if you can, use as fresh ones as you can get. Of course, if you do not like gnocchi, the sauce also tastes really really good with some pasta or even with rice!

I always make this dish when I start to miss Italy, and it is especially delicious in summer when the tomatoes are fresh, seasonal, and so flavorful. It also is a really healthy and balanced dish. You get some good carbs and vitamins out of the potatoes in the gnocchi, a lot of vitamins and antioxidants from the tomatoes, healthy fats from the olive oil, and some protein from the prawns. It is such a delicious and simple dish that will please the entire family and satisfy all your needs. I hope that you will like this dish and if you have any questions just leave them in the comments, I will answer you! If you are recreating it, just leave the hashtag #unepetitcuisiniere and I will see them!

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3 Tomato Gnocchi with Garlicky Prawns

A delicious & quick weeknight dinner

Course Main Course
Cuisine Italian
Prep Time 13 Minuten
Cook Time 10 Minuten
Total Time 23 Minuten
Servings 2
Calories 584 kcal

What you will need

Thats what you will need:

  • 500 g Tomatoes lrge, and best different colours
  • 200 g Cherry tomatoes
  • 20 ml Olive Oil
  • 1 tbsp Tomato Paste
  • 1 Chili
  • 1 tbsp Sour Cream
  • 125 ml White Wine
  • 3 Garlic Cloves
  • 300 g Tiger Prawns
  • 300 g Gnocchi
  • 1 handful Basil

How to

Thats how it works:

  1. Cut the large tomatoes into 2cm cubes. Half the cherry tomatoes. Peel and finely slice one garlic clove and chili. In a big pan heat up half of the olive oil. In a smaller pot start bringing some water to a boil. When hot add the tomato paste to the oil and stir well until everything is well combined. Then add garlic and chili into the Oil and saute until it starts to turn golden-brown. Add the tomatoes into the pan and saute them for about 3 minutes. Pour the white wine over the tomatoes and add the sour cream and let it all simmer for 10 to 12 minutes. Generously salt and a little pepper. If it gets too thick, add some more wine, if it is too thin add some more sour cream or let it simmer for a little longer.

  2. Meanwhile peal the prawns, slice the other 2 garlic cloves, and add the remaining olive oil into a pan and heat it up. Cook the Gnocchi in the boiling water for about 3 minutes (depending on the Gnocchi you have), until soft. Fry the prawns with the garlick in the oil for about 2 minztes on each side.

    Cut the basil into thin strips and add into the sauce. Keep a few leaves for the garnish.

  3. Drain the Gnocchi and add to the tomato sauce. Divide it onto 2 plates, add the prawns and garnish with basil.

    Serve & enjoy!

Rhubarb Compote (V,GF,S)

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Rhubarb season is almost over and this is a perfect recipe to round up and finish the season. Such a simple and quick recipe because, let’s be honest, with this nice weather who likes to spend their entire day cooking. It is finished in 30 minutes, and only 4 ingredients but still super flavourful.

What I love about this compote is that it is so versatile. It is sweet but still contains the slight sourness of the rhubarb. This makes it such a great addition to ever dish. You can use it in addition to your breakfast with yoghurt and chia pudding, or with a scoop of vanilla ice cream as a quick dessert. But if you wanna go a bit more creative, go ahead and add it to a grilled chicken or halloumi and use it as a chutney.

I am actually pretty new to cooking with rhubarb, and this is the first recipe I created myself with it. I think it is a bit tricky to come up with recipes. I actually just wanted to make a rhubarb side dish, where you can still eat all the chunks but then I forgot I on the stove and it turned thicker and got creamier. It turned into this delicious compote.

I really love the flavour of this vegetable (yes, it is a vegetable) because it is slightly sour but it can be enjoyed so well as a sweet dish too. It contains a lot of vitamin C and vitamin K as well as fiber. It also is a great source of antioxidants. If you want to make this a healthy compote, without sugar, you can substitute the sugar for stevia or erythrit.

You do NOT HAVE to peel the rhubarb but I prefer to do it. As I did not grow the rhubarb myself, I do not know which dirt got onto the skin, which is probably not all going to be removed by washing. That is why I decided to peel it but it is not necessary. It can actually be consumed raw but if done so, it has a pretty sour flavour, that´s why it is hardly found raw and often used in desserts with sugar.

For this recipe, I recommend using stalks that are very red-pinkish and not green, as it gives the compote a prettier colour. The more intense the colour of your rhubarb is, the nicer will the colour of your finished product be. If the stalks are more green than red, then it will turn into a light pink colour. Also if you prefer the compote sweeter or less sweet, you can simply adapt the amount of sugar you add into it.

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Rhubarb Compote

This compote is the perfect add-on for yoghurt, ice cream, chia pudding or anything rather sweet you can think off … even cake! perfect vegan and seasonal summer dish.

Course Dessert
Prep Time 10 Minuten
Cook Time 15 Minuten
Total Time 25 Minuten
Servings 12 tbsp
Calories 24 kcal

What you will need

Makes 2 jars å 250ml

  • 4 stalks rhubarb
  • 60 g sugar
  • 0.5 lemon juice
  • splash water

How to

  1. Peel the rhubarb stalks, so that the outest layer is off. Then cut them into 3cm (1 inch) cubes. Place them into a pan along with the suagr, the juice of half a lemon, and a splash of water to help it cook.

    Bring it to a boil, then lower the heat. let it simmer for about 10 more mintues, until some rhubarb chunks have broken down, and some are still in shape but soft. You should be able to stab through with a fork easily. The compote should have reached a creamy consistency. Pour it into 2 jars who have been washed out with boiling water peviously. Let cool completetly at room temperature and then store in the fridge. It will last in the fridge for at least 4 weeks.

    Serve it over yoghurt for breakfast or with ice cream as a dessert option.

 If you have any questions don’t hesitate to ask me! And if you recreate the recipe be sure to tag me on instagram with @happyfoodkitchen! I hope you enjoy it.
Xx Katie