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APPETISERS, ENTRÉES AND SOUPS
5. Bring a large saucepan of water to the
boil. When boiling rapidly, drop in
the gnocchi, then reduce the heat and
simmer until the gnocchi rise to the
surface, approximately 2-3 minutes. Use
a slotted spoon to lift the gnocchi out of
the water and drain. Place into a serving
dish and keep warm while making the
Cheese Sauce.
6. To make the Cheese Sauce: Assemble
Kitchen Wizz™ Food Processor using
fine shredding disc and shred the
Swiss cheese. Change to the fine
grating disc and grate the Parmesan
cheese. Combine all sauce ingredients
in a saucepan. Stir constantly over a
medium heat until cheese has melted
and sauce has thickened.
7. Pour Cheese Sauce over gnocchi and
serve immediately.
Serve Swiss Cheese Gnocchi as a entrée or
light meal.
MIXED VEGETABLE FRITTATA
Makes 4-6 serves
INGREDIENTS
2 medium potatoes, peeled
400g kumera, peeled
400 pumpkin, peeled
2 medium carrots, peeled and trimmed
1 leek, trimmed and cleaned
3 zucchinis, trimmed
150g Swiss cheese
½ cup/75g self-raising flour
Freshly ground black pepper, optional
3 x 60g eggs, lightly beaten
¾ cup/190ml milk
METHOD
1. Assemble Kitchen Wizz™ Food Processor
using the coarse shredding disc.
2. Cut potatoes, kumera and pumpkin to fit
easily into the food chute.
3. Shred potatoes, kumera, pumpkin,
carrots, leek and zucchinis, remove from
processing bowl and place into a large
mixing bowl. Shred Swiss cheese.
4. Combine Swiss cheese and flour with
the shredded vegetables and season if
desired.
5. Combine the eggs and milk then
stir into the vegetable mixture. Pour
mixture into a lightly greased oven
proof dish and bake in a preheated oven
at 220ºC for 20-30 minutes or until
golden brown and set.
Serve Mixed Vegetable Frittata with a salad,
as an entrée or light meal.
PUMPKIN SOUP
Makes approximately 1½ litres
INGREDIENTS
1 leek, trimmed and cleaned
2cm piece fresh ginger, peeled
1 tablespoon butter or oil
1 teaspoon ground cumin
500g pumpkin, peeled and cubed
1 medium potato, peeled and cubed
3 cups/750ml chicken stock
1
1
⁄3 cups sour cream, for garnish
Chopped garlic chives, for garnish
METHOD
1. Assemble Kitchen Wizz™ Food
Processor using the thick slicing disc
and slice the leek and ginger.
2. Heat butter in a large saucepan, add
sliced leek and ginger, sauté until
tender, stir in cumin. Add pumpkin,
potato and chicken stock, cover and
cook until tender. Remove from heat
and allow to cool.
3. Reassemble Kitchen Wizz™ Food
Processor using the processing blade.
4. Place half of the cooled ingredients into
processing bowl. Process until smooth
and remove. Repeat with remaining
ingredients. Reheat soup before serving.
Serve Pumpkin Soup hot, garnished with 1
tablespoon sour cream and a sprinkle of chives.