Hello my loves!

I hope you've all enjoyed a gorgeous week :). To say I love this time of year would be an understatement: summer is dancing her last, lingering dance, and autumn is standing right in the wings, ready to step onto the seasonal stage and floor us with her gorgeous harvest. This makes for some utterly glorious weather (I've been blissing out on the whispery cool mornings, mellow sunny days and smatterings of nourishing rain), and produce-wise, it's an incredible time. This week I'm sharing a delicious recipe that flew off the menu at my temple of deliciousness/restaurant this time last year: parsley and ricotta malfatti with tomato chilli sauce.

This lovely dish is an incredibly handy one to have up your sleeve over the next few weeks. It makes most of the gorgeous seasonal greens that are so abundant right now, and also features luscious summer tomatoes, who will likely stay with us at least part way into autumn, and even longer if the warm weather continues. Malfatti are a slightly wonky cross between a giant gnocchi and a dumpling (malfatti loosely translates as ‘badly formed’). They’re incredibly fun to make, and as a bonus they're meant to be a bit cockeyed, which means that cooking them involves gaily flinging spoonfuls of mixture at a pot of water, with no painful quenelling in sight.

Also, they’re green! I love to make my malfatti with truckloads of parsley (and sometimes basil, pumpkin leaves, or dandelion greens too), which renders them verdant and bright, and they look absolutely charming sitting atop a lovely red lake of tomato and chilli sauce. You can also make them up to a week in advance and pop them in the oven just before serving (helloooo excellent entertaining dish) - they will puff up most pleasingly with a quick roast. They’re comforting, hearty, and no-one can accuse you of not eating your greens :). You can find the recipe here.

Have a gorgeous weekend my darlings.

Love, Rachel xxx