Baked Gnocchi

500g packet gnocchi
bunch of spiach or silverbeet
250g or a little more ricotta
a little lemon juice
chopped ham or bacon
sun dried tomatoes (or alternatives)
grated melting cheese (a couple of large handfuls


cook gnocchi according to directions

mix all ingredients together.
Stir through cooked gnocchi.
add a little hot water if too stiff to mix
place in casserole dish (e.g. lasagna pan)

top with
fresh dill sprigs
breadcrumbs (lightly)
parmesan or feta

cook in 190 -200C oven for 15- 20 mins till cooked through and browned on top

Chicken, gnocchi and pesto bake

Ingredients

• 500g potato gnocchi
• 100g (1 cup) 4 cheese melt blend

• 250g cooked chicken, shredded
• 2 green shallots, chopped (or substitute spinach)
• 2 zucchini, grated
• 100g basil pesto
• 200ml Bulla Cooking Cream

Method

• tep 1
  Preheat oven to 200C/180 fan forced. Lightly grease a 4cm-high, 26cm (base measurement) round baking dish. Cook the gnocchi in a large saucepan of boiling water following packet directions or until the gnocchi rise to the surface. Drain. (or steam for 4-5 minutes)
• Step 2
  Place the gnocchi in the prepared dish. Mix through half the cheese. Season well. Scatter over the chicken, shallot and zucchini, roughly mix into the gnocchi. Dollop over the pesto and pour over the Bulla Cooking Cream. Scatter over the remaining cheese. Bake for 25-30 minutes or until cheese is melted and golden.

Three cheese muffins

Ingredients:

• 2 ½  cups self-raising flour
• 1 tablespoon caster sugar
• ⅓ cup shredded fresh basil leaves
• 2 green onions, finely chopped
• ¾ cup milk
• 1 egg, lightly beaten
• ½ cup vegetable oil
• 2 garlic cloves, crushed
• ½ cup grated vintage cheddar cheese
• ½ cup finely grated parmesan cheese
• 100g Lemnos Full Cream Fetta, crumbled (see note)
• Olive tapenade or spicy roasted capsicum dip, to serve

Method:

1. Preheat oven to 190°C/170°C fan-forced. Grease a 12 hole, 1/3 cup-capacity muffin pan.
2. Combine the flour, sugar, basil and onion in a bowl. Make a well in centre.
3. Add milk, egg, oil, garlic, cheddar and parmesan. Mix until just combined. Season with salt and pepper. Fold in 2/3 feta. Spoon mixture evenly between holes of prepared pan.
4. Top with remaining feta. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 2 minutes.
5. Carefully turn onto a wire rack to cool. Serve warm or cold with tapenade or dip.

Spinach and Goat's Cheese muffins

Ingredients

Makes 16 muffins

• 70g cheddar
• 40g parmesan
• 150g baby spinach
• 250ml milk
• 3 large eggs
• 70ml olive oil
• 450 flour
• 2 tsp baking powder
• 150g goat’s cheese
• Handful of sesame and pumpkin seeds

Method

1. Preheat oven to 180C.
2. Grate cheddar cheese, finely chop half of the spinach and roughly chop the other half.
3. Pour milk and olive oil into a bowl and add eggs; whisk together. Fold through the flour, baking powder, parmesan, cheddar, spinach and a pinch of salt.
4. Line two muffin tins with paper cases and half-fill with batter. Crumble the goat cheese on top and then spoon remaining batter (make sure the goat cheese is totally covered).
5. Sprinkle with seeds and bake for 20 minutes or until golden.

Slow cooker Macaroni cheese

Ingredients

• 10 oz. cooked elbow macaroni (or shells, spiral pasta, etc.)
• 1/2 stick butter, cubed (about 50-60 grams)
• 1 (12 oz.) can evaporated milk
• 1 1/2 cups whole milk
• 3 cups cheddar cheese, grated
• 1 cup parmesan cheese, grated, plus extra for garnish
• 1 cup romano cheese, grated
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon nutmeg
• cooking spray

Directions

1. Spray a 4-quart slow cooker with cooking spray.
2. Place cooked macaroni in slow cooker and add butter. Stir until butter is melted.
3. Add evaporated and whole milk, parmesan, romano, cheddar cheese, nutmeg, and salt and pepper. Stir well.
4. Cover and cook on low for 3 hours. Stir well and sprinkle with parmesan and another dash of nutmeg, and serve hot.
   
   Tip: If you don’t have a slow cooker, put pasta, milk and cheeses in a large baking dish and bake for 50 minutes at 350º F.

I think you could also add chopped ham etc

Sizzler's Cheese Toast

Ingredients

• Butter or margarine
• Kraft Parmesan Cheese
• Thick white bread

Method:

1. In a bowl, mix equal parts of butter with the cheese to create a paste.
2. Spread the paste on one side of the bread.
3. Fry the bread, paste-side-down over a medium heat until golden-brown while resting a flat plate or lid on top to steam the bread.

Tomato,feta, ham and rosemary muffins

Ingredients:

• 90g shaved ham, chopped
• ⅔ cup feta cheese, grated
• ¾ cup self-raising flour
• 6 cherry tomatoes, halved
• 2 tablespoon rosemary leaves
• ⅓ cup milk
• 2 tablespoons olive oil
• 1 egg, lightly beaten
• Salt and pepper
• A few sprigs of rosemary, torn into pieces

Method:

1. Preheat oven to 200°C.

2. Place self-raising flour, salt and pepper in a large bowl.

3. Place egg, shaved ham, tomatoes, feta, olive oil, milk and rosemary in a separate bowl. Mix until combined. Pour the ham and cheese mixture into the flour and fold lightly until just combined.

4. Spoon the mixture into a lightly greased 12-hole mini muffin pan. Press a sprig of rosemary in the top of each muffin. Bake for 15 to 18 minutes or until golden