Gnocchi alla Romana is a classic Italian dish that hails from the region of Lazio, particularly Rome. Unlike the more common potato-based gnocchi, this delectable variation features semolina flour cooked in milk and combined with butter, eggs, and Parmesan cheese. The resulting mixture is then spread out, cut into individual rounds, and baked until golden and slightly crispy on the edges. The final creation is a heavenly medley of creamy and tender textures, with a delightful nutty flavor from the Parmesan. Often served as a primo (first course) with a drizzle of tomato sauce or a sprinkle of additional cheese, Gnocchi alla Romana delights the palate with its simple yet rich taste, making it a cherished comfort food in Italian cuisine.

I love a good dish of Spaghetti Carbonara but unfortunately it’s also very hard to find “the real deal” in many restaurants. Making carbonara at home is super easy but there are some steps that are important to remember if you want your Carbonara to be delicious: Never cook the egg! Yes, carbonara is eaten with raw eggs and these should not be cooked, use guanciale if you can instead of bacon - you can find guanciale in most local Italian shops or markets, do not use any type of cream or milk

If you know me you know that I absolutely love making gnocchi. Both the vegan (eggless) and the normal version (we also added the eggless option below). Gnocchi are definitely one of the easiest types of pasta to make and you can even make them without any specific tools. This Gnocchi al Pesto recipe is one of my favourite ones to make as I love Pesto alla Genovese and the gnocchis really absorb it well.

This Vegetable Fregola is my absolute favourite way to make Fregola - plus it’s healthy and vegan! Fregola is a fun Sardinian pasta that is a bit of a mix between pasta and risotto and it’s perfect for any sauce as it really soaks in all the flavours. I made this Fregola with Zucchini, Carrots, Potatoes, Onions and Artichokes but you can make it with any seasonal vegetables you can find at the market.

Ribollita is a delicious Tuscan soup made with bread and vegetables. It’s easy to make, hearty and perfect for autumn days It’s one of those typical Italian dishes you never really have as a tourist when you travel to Italy but you would definitely have if your grandma or mom was Italian.

You may have noticed that I’m really addicted to asparagus and I also love making risotto (it’s one of my favourite dishes to make). This time though, I wanted to make something a little more special and a little more green so I decided to add some peas to my usual asparagus risotto not only for the color but also for the delicate flavour.

When Iceland meets Italy - I am a huge fan of Tiramisu but unfortunately the mascarpone used to make it always leaves me feeling quite full as it’s heavy and filled with calories (a whopping 400 kcal per 100 grams). Being in love with Skyr and really liking the texture (not too soft not too hard) I though it would be a good idea to use it instead of the mascarpone when making my beloved Tiramisu. The result was really incredible - a soft Tiramisu with an added Skyr taste - different yet traditional, and as an additional bonus I didn’t feel like I had to run for 3 hours in order to burn it afterwards.

Sunday is Pizza Day and my favourite way to celebrate the end of the week is by making the pizza myself at home. Pizza making can sound scary and difficult but it’s actually really easy, fun and so cheap! I’m not going to lie, the first time your pizza might not be perfect but the more you practice the more you’ll find that you actually like your home made pizza better than any restaurant pizza or delivery pizza.

I love cooking risotto and one of my favorite risottos of all times is this Asparagus and Parmesan Risotto - deliciously creamy thanks to the parmesan and nice and crunchy thanks to the asparagus. I try to stay away from cream when making risotto as I try to make it as healthy as possible but you can feel free to add some in the end to make it even creamier (a drizzle will be enough).

Lasagne alla Bolognese is one of the most iconic “Sunday Dishes” and it’s one of the dishes that reminds me the most of home. Making Lasagne alla Bolognese from scratch is a long process so what I instead do now is I used the already made lasagne sheets that Barilla makes to make my life a little bit easier - these lasagne will blow your mind!

We all add Parmesan (or vegan parmesan) to our pasta but have you ever made Parmesan Sauce? We did and it was absolutely delicious! Parmesan already has quite a strong taste and we didn’t want to make this pasta too heavy or fill it with too many different tastes so we decided to pair the Parmesan Sauce with some crunchy grilled Asparagus - not only healthy but extra delicious.

As you know, I’m a pasta lover and could eat pasta every day! Today I felt like making something a little bit different as I craved something crunchy and something creamy at the same time so I decided to make this Burrata and Basil Tagliolini with Fried Aubergine sticks. Delicate and delicious.

Gnocchi are the easiest and quickest pasta you can make at home, you don’t need any special equipment or skills and it’s quite hard to mess them up. This being said, you can also buy already made Gnocchi to make this recipe if time doesn’t allow you to make them from scratch. The original recipe “Gnocchi alla Sorrentina” is made exactly the same but instead of scamorza you would use fior di latte. I decided to use scamorza affumicata (smoked scamorza) because I’m addicated to it and could add it to any dish. Scamorza is a close relative of Mozzarella yet it’s firmer and if you buy the smoked version you will get this delicious smokey taste in your tomato sauce.

Today I decided to make something a little more fun and serve the spaghetti inside the aubergine, with this recipe I recommend around 110g pasta per person as you will also be eating the aubergine and will get full faster. I tried the New Roots Vegan Ricotta for the first time to make this dish 100% vegan and was blown away - it tasted amazing and the texture was perfect!

Reading up on Jamaican broad leaf Thyme (a.k.a. Poor Man’s pork) I discovered that it is actually commonly used as a medicinal plant to treat conditions like cold, asthma, constipation, headache, cough, fever and skin diseases. It has also been found to be effective against respiratory, cardiovascular, oral, skin, digestive and urinary diseases. So this pesto is pretty much a super food!

These Spaghetti with Pistachio Sauce are perfect for when you don’t have much time but want something a little bit special. When cooking a quick lunch we tend to make pasta with tomato sauce or something even more basic forgetting that tasty recipes don’t always take long to make. I had never tried Spaghetti with Pistachio and today I decided that I wanted to treat myself to something I had never made before - something that I could prepare from start to finish in only 15 minutes.

Tiramisù was the first ever dessert I made so i have a very special connection to it. I have experimented a lot with it and made many different variations and have to say that my favourite one so far, besides the original Tiramisù, is this Green Tea version. The Green Tea taste combined with the Mascarpone cream go perfectly well together and it makes the Tiramisù a little bit lighter than the coffee based one.

As a Halloween special I decided to fill this hollowed out Pumpkin with Pumpkin Risotto - hollowing out the pumpkin will take around 5 minutes and you will be cooking the pulp you extract from inside. I decided to make this version vegan but you can always add Grana Padano in the end when the Risotto is almost fully cooked.

Lemon and Ricotta Spaghetti is a very special and easy dish. I usually make my pasta sauces with a tomato base but I sometimes like to indulge with a Ricotta base which creates a very creamy sauce. The lemon zest in this recipe really gives this pasta a lot of character and even though it’s a very autumnal dish, you will be reminded of summer once you taste it.

Crespelle (also known as Crespelle alla Fiorentina) is a delicious Italian dish where you make savory crêpes fill them with Spinach & Ricotta, cover everything with Béchamel Sauce and bake for a very short time. Crespelle in Italian means crêpes and although everyone knows that crêpes come from France Crespelle alla Fiorentina originated in Florence and are a very typical dish for family gatherings and dinners with friends.