Ricotta Gnocchi with Spinach and Garlic

Hey guys,

we all know (and love) those little Italian potato dumplings: Gnochhi are a great change from pasta and just as versatile. Today’s recipe is a little different though as it doesn’t contain any potatoes.

All you need to make these delicious gnocchi is ricotta, egg, parmesan cheese and some flour – and in no time the dough is ready to go and the small pillowy dumplings can hop into the boiling water. The result is fluffy and so, so tasty – and that makes it really difficult not to eat a reaaaaally big amount of it!


Ricotta Gnocchi with Spinach and Galic

makes 2 servings

  • 50 g ricotta
  • 1 egg yolk
  • 1/2 tsp salt
  • 30 g grated Parmesan
  • 75 g flour, plus a bit more for dusting
  • 2 tbsp butter
  • 100 g spinach
  • 1 clove of garlic
  • Parmesan

Put the ricotta, egg yolk, salt and freshly grated Parmesan in a large bowl and stir well. Add in the flour and mix briefly until everything is combined.

Now dust the work surface generously with flour, take about a tablespoon of the dough and carefully roll it in the flour with your hands to form a finger thick roll. Cut into small dough pillows and cook them in lightly simmering salted water for 2-4 minutes until the gnocchi float on top. Take them out of the water and place them in a bowl with the butter. Repeat until the dough is used up.

Now wash the spinach and chop it roughly. Peel and mince the garlic and heat a large frying pan over high heat. Now fry the buttered gnocchi with the garlic for a few minutes. Finally, add the spinach, cook for about a minute and then serve the gnocchi topped with plenty of parmesan.


A simple recipe with lots of amazing flavour ❤ How do you like your gnocchi? Made with potatoes or ricotta or even with something completely different?

Stay sweet & HAPPY COOKING!

xx Kristin


Savoy Cabbage Carbonara

Hello my dears,

for the past few weeks I’ve wanted to get rid of a few kilos, but then winter had a sudden and huge comeback so now I’m quite glad that extra layer to keep me warm despite the snow.

That’s why I’m going to share a yummy feel good pasta recipe with you today: delicious homemade carbonara with a generous amount of parmesan and freshly chopped savoy cabbage – it adds color and such a lovely, aromatic flavour!


Savoy Cabbage Carbonara

for 1-2 servings

  • 100 g spaghetti
  • 2 eggs
  • 4 tbsp freshly grated Parmesan
  • some pasta water
  • juice of half a lemon
  • 3 big savoy cabbage leaves
  • salt and pepper

Cook the spaghetti according to the package instructions. Drain but reserve some of the cooking water.

Wash the cabbage leaves well and cut into small pieces. Heat some oil in a pan and fry the savoy cabbage in it. Put the cooked spaghetti into the pan and remove the pan from the heat. In a small bowl combine eggs, parmesan, salt and pepper and add the mixture into the pan while stirring constantly. Now add a little bit of the pasta water and stir in the lemon juice until a creamy sauce is forming. If necessary, heat it up gently until it thickens. But be careful to not overcook it or you will end up with scrambled eggs.

Top with freshly ground pepper and serve!


Have you ever made a Carbonara sauce yourself? In my opinion it’s soooo much nicer than all the storebought stuff ❤


Stay sweet & HAPPY COOKING!

xx Kristin

Quick Brussel Sprout Pasta with Bacon

Hello my Zebras,

Some of you are hopefully already on board and part of #TeamBrusselSprouts, the others I’ll try to convince with this post! Because I think it’s a bit unfair that those poor Brussel Sprouts always seem to be hated or forgotten. You just need to prepare them properly and they’ll turn into a delicious and aromatic treat.

The most important part for me while making Brussels is the timing: In no case you should overcook them or they’ll turn mushy, develop an intense cabbage flavour and just rather unappetising. That’s why – just like in this recipe – you should only cook them for a few minutes so they end up crisp and really delicious!RosenkohlPasta-1RosenkohlPasta-5RosenkohlPasta-7

Brussel Sprouts Pasta with Bacon

makes 4 servings

  • 300g Penne
  • 150g bacon
  • 2 cloves of garlic
  • thyme
  • 350g Brussel Sprouts
  • 30g butter
  • 75g grated Parmesan

Bring a pot of salted water to a boil and cook the pasta in it as per package instructions, until ‘al dente’. Drain well, but reserve some of the pasta water – about a cup. Set the penne aside.

Peel the garlic and chop finely. Clean the Brussels and slice them roughly.

Heat a large frying pan. Cut the bacon into strips and fry it in the hot pan until crispy. Add the garlic and some thyme to the bacon and fry for another minute. Add the Brussel Sprouts and cook for about 5 minutes until lightly browned. Reduce the temperature and add the reverved pasta water, butter and Parmesan and stir until it becomes a creamy sauce. Season to taste, combine with the pasta and serve.


Here comes the moment of truth: how many of you could I convince with this recipe?


Stay sweet & HAPPY COOKING!

xx Kristin

Pesto Potatoes with Parmesan | Student Week

Hello my dears,

another day, another recipe and part 2 of student week! Today’s dish consists of only 3 – you read that right.. THREE ingredients. That’s enough? Oh yes! It’s often those very simple recipes, that bring out the best in the produce and really make the dish shine.

This success story is quite simple: the pesto provides the potatoes with a neat coat of olive oil, to make them wonderfully crispy and flavourful at once. And the Parmesan … cheese makes everything better, doesn’t it? 


Pesto Potatoes with Parmesan
makes 2-3 servings

  • 450 g small potatoes
  • 2 tablespoons basil pesto
  • 2 tablespoons grated Parmesan cheese
  • Salt, pepper

Preheat the oven to 200° C and line a baking tray with baking paper.

Wash and quarter the potatoes. Mix them in a large bowl with the pesto and season with salt and pepper as desired. Spread evenly on the baking tray and bake for 20 minutes. Briefly, remove from the oven, sprinkle with the Parmesan and roast for a further 10-15 minutes until the potatoes are crispy.

The Pesto Potatoes taste great on their own, served with a dip or as a side dish to meat.


There are really no more excuses for not to cook! So heat up the oven and get the potato party started 😛


Stay sweet & HAPPY COOKING!

xx Kristin

Spaghetti with Roasted Tomatoes

Hello my lovely readers!

You surely know that feeling: on some days you simply do not want to cook. The usual solution would be to get some food delivered. But there’s another option! What follows is a recipe, for which you have to leave the sofa for only a few minutes and will be rewarded with a delicious, freshly cooked pasta dish. And it’s so so easy to make…


Here’s how to make it:

Spaghetti with roasted tomatoes

makes 2-3 servings

  • 600g mini cherry or roma tomatoes
  • 3 cloves of garlic
  • 2 tbsp olive oil
  • salt, pepper
  • 350 g spaghetti
  • 1 handful basil leaves
  • olive oil
  • Parmesan

Preheat the oven to 230° C and line a baking tray with baking paper.

Wash the tomatoes and pat them dry. Peel the garlic and lightly crush it with the flat side of a knife. Put tomatoes and garlic on the baking tray and season with olive oil, salt and pepper. Roast for 20-25 minutes in the oven, turning them repeatedly.

In the meantime, cook the spaghetti according to the instructions until al dente – about 1 minute before the pasta is done add basil to the boiling water. Drain the pasta and reserve some of the cooking water. Put the pasta in a bowl and mix with the roasted tomatoes, olive oil and some of the cooking water. Serve with fresh parmesan cheese!


I didn’t promise too much, did I? Sooo simple to make and – OMG – utterly delicious ❤

Stay sweet & HAPPY COOKING!

xx Kristin

Avocado Fries

Hello my zebras!

I hope you enjoyed the Easter Holidays with your loved ones! My family and I had a big Easter breakfast with all the food you could ask for – from freshly baked rolls to asparagus salad and carrot cake.

I don’t know about you but after so much food I’m usually craving something healthier and lighter. And that’s why I made delicious and trendy avocado fries! They are really easy to make and a welcome change after all the chocolate bunnies and Easter eggs 🙂


Avocado fries

makes 1-2 servings

  • 1 medium avocado
  • 1 egg
  • 50 g flour
  • 75 g breadcrumbs
  • 50 g Parmesan
  • 1 tsp salt, pepper and chilli powder

Preheat the oven to 180° C and line a baking tray with baking paper.

Halve the avocado, remove the pit and peel. Cut into strips about 1 cm thick.

In a bowl mix the breadcrumbs with parmesan and spices. Sprinkle the avocado strips with flour, then dip into the lightly beaten egg and cover with the breadcrumb mixture. Put the breaded avocado strips on the baking tray and bake for about 6 – 8 minutes, then turn and bake for another 5 minutes.

Serve with a fresh salsa or another dip.



I could eat avocado every day and these fries are a nice change from normal Guacamole or something like that. So try it out and turn your favorite green fruit into crispy fries!

Stay sweet & HAPPY COOKING!

xx Kristin

Spring Pasta

Hello my zebras!

Yesterday was the beginning of spring and I thought it’s about time to dish up something fresh. So today I’m going to share with you a delicious pasta dish with an irresistible creamy parmesan sauce and a lot of colourful spring vegetables – if this doesn’t lighten up your mood you’re probably still in hibernation 😉


Spring pasta

for 2 servings

  • 200 g pasta (fettuccine or spaghetti)
  • 1 carrot
  • 125 g green asparagus
  • 2 spring onions
  • 1-2 handful baby spinach
  • 2 tbsp butter
  • juice of half a lemon
  • salt
  • 1 shallot
  • 2 tablespoons white wine
  • 100 ml cream
  • 60 g grated parmesan
  • parsley, salt & pepper


Bring a pot of salt water to the boil and cook the pasta al dente.

Clean the vegetables (+ peel if necessary) – except for the spinach – and cut into thin strips. Heat 1 tablespoon of butter in a pan. Add the vegetables – except the spinach – together with the lemon juice and salt and sauté for about 3 minutes. Remove the veggies from the pan and set aside.

Heat the remaining butter in the pan. Peel, then finely chop the shallot and fry in the pan. Add white wine and cream. Stir in the parmesan and season with salt, pepper and fresh parsley. Add the vegetables as well as the spinach and reheat briefly. Finally, mix in the cooked pasta together with some of the cooking water and serve immediately.


Like the first spring flowers, the vegetable strips sprout from their pasta nest – simply gorgeous and soooo delicious! Try it!

Stay sweet & HAPPY COOKING!

xx Kristin

Spaghetti with Broccoli Pistachio Pesto



Pasta is a kitchen Superstar. Seriously. I don’t know a single person who doesn’t like pasta. It’s – besides chocolate – the best comfort food for super busy days.

Right now, I’m up to my neck in work for university. It’s all about strategies, innovations and math. Awesome, I know. And that’s exactly why I sometimes need a big bowl of pasta to calm me down and give me loads of energy for the next hours of studying. So, if you have a pack of Spaghetti and just 5 other ingredients on hand you’re ready to go and try this delicious recipe.



Spaghetti with Broccoli Pistachio Pesto:

makes about 3-4 servings

  • 1 lb. (whole-wheat) spaghetti
  • 300g broccoli
  • 2-3 tbsp. olive oil
  • 75g grated parmesan
  • 60g shelled pistachios
  • zest and juice of 1 lemon
  • salt and pepper

Cook spaghetti according to package directions. In the meantime, steam broccoli florets for about 4 minutes in a sauté pan with simmering water, then drain.

Set aside half to the cooked broccoli in a mixing bowl. Put the other half in a blender along with olive oil, 50g parmesan, pistachios and lemon zest and juice. Blend until a smooth sauce forms, add a little water if it’s too thick to blend.

Add pesto and spaghetti to the bowl and toss everything together until the spaghetti is coated. Season to taste and serve with remaining parmesan.



Are you hungry yet? I am, so I’ll have another bowl now and retreat to my personal pasta heaven!



Happy cooking!