By Daniele Sperindio, head chef of Open Door Policy

All recipes serves 4

Gnocchi with Red Cabbage, Walnuts and Gorgonzola

INGREDIENTS
40g red cabbage, julienned
480g gnocchi
4 tbsp vegetable oil
2 tbsp chopped yellow onions
12 walnuts
A ladle of boiling water
400ml whipping cream
100g gorgonzola*, brie or camembert
Salt and pepper
40g grated parmesan
4 stalks chives, chopped
2 tbsp honey

DIRECTIONS
1 Soak the cabbage in iced water for 10min. Set aside.
2 Cook the gnocchi in a pot of salted water until they float. Drain and set aside.
3 Heat the oil in a pan. Add the onions and walnuts and fry for 2min.
4 Add the boiling water, then the cream, gorgonzola and a pinch of salt and pepper. Mix well.
5 Add the cooked gnocchi, parmesan and chives. Cook until the sauce thickens, then transfer to 4 plates.
6 Toss the cabbage with the honey and a pinch of salt and pepper, and place on the gnocchi.

*Chef recommends Galbani Gorgonzola Dolcelatte, a mild, sweet cheese, available from selected Cold Storage outlets.

Trofie with Sea Bass, Capers and Cherry Tomatoes

INGREDIENTS
2 tbsp olive oil
1 tbsp pine nuts
1 tbsp chopped shallots
12 cherry tomatoes, halved
15g capers, rinsed
12 black olives
180g sea bass (or any white fish) fillet, cut into bite-sized pieces
3 tbsp white wine
5 tbsp water
2 tbsp unsalted butter
A pinch of salt
A pinch of white pepper
4 basil leaves
400g trofie* or any other pasta, cooked until al dente
4 tsp granola

DIRECTIONS
1Heat the oil in a hot pan. Add the pine nuts and shallots and fry until both are golden-brown.
2 Add the cherry tomatoes, capers and olives and cook for 2min.
3 Add the sea bass and pan- fry for 30sec.
4 Add the white wine and let it evaporate before adding the water.
5 Add the butter, salt, pepper and basil leaves.
6 Add the cooked trofie
and cook until the sauce thickens. Divide into 4 portions and sprinkle 1 tsp granola over each.

*Trofie is a short pasta that can be made easily without a pasta machine.

Baked Rigatoni with Broccoli, Snap Peas and Purple Potatoes

INGREDIENTS
2 purple potatoes
30g unsalted butter
Salt and white pepper
50ml olive oil
1/2 yellow onion, chopped
50g baby spinach
1 broccoli, cut into florets
12 snap peas
5 tbsp boiling water
100g mascarpone
400g rigatoni or any short pasta, cooked until al dente
50g grated parmesan

DIRECTIONS
1 Boil the potatoes until they are soft. Peel, mash and mix with the butter and a pinch of salt and pepper until smooth. Set aside.
2 Heat the olive oil in a pan. Add the onions and fry until golden-brown.
3 Add the spinach, broccoli and snap peas and saute for 3min. Add the boiling water and simmer for 1min.
4 Stir in the mascarpone cheese and a pinch of salt and pepper.
5 Add the cooked pasta and cook until the sauce thickens. Transfer to a casserole dish.
6 Scoop the mashed potatoes over the pasta and top with the parmesan.
7 Bake in an oven preheated to 200 deg C for 7min until the cheese melts.

This article was originally published in Simply Her September 2014.