Episode Seven: One Pan Wonders
Recipe One
Avocado Gnocchi with Spinach and Pinenuts
Bold and flavorful, this Spanish Chorizo Rice is the perfect budget-friendly dinner. With smoky chorizo, fresh vegetables, and a touch of smoked paprika, this one-pan dish is hearty, satisfying, and simple to make. Perfect for busy nights or cozy family dinners!
Click play to watch Steph make the recipe
Ingredients:
1 x 400g packet fresh cheese gnocchi (refrigerated section)
1 tbsp butter
1 tbsp extra virgin olive oil
1 small brown onion, diced
1 tsp crushed garlic
2 ripe avocados, diced into 2x2cm cubes
300ml thickened cream
1 handful baby spinach
2 tbsp pine nuts
Squeeze of fresh lemon
Salt and pepper to taste
Method
Toast the Pine Nuts:
Gently toast pine nuts in a dry frying pan over medium heat until golden. Set aside.
Cook the Gnocchi:
Heat butter and olive oil in the same pan over medium heat.
Add diced onion and sauté for 1 minute.
Add the fresh gnocchi to the pan. Cook for about 5 minutes, stirring occasionally, until golden and soft (no need to boil beforehand).
Add the Garlic and Avocado:
Stir in crushed garlic and cook for 30 seconds.
Add diced avocado and gently toss in the pan to soften slightly.
Make the Sauce:
Pour in thickened cream and cook over high heat for 5–10 minutes, stirring frequently, until the sauce has reduced and thickened.
Season with salt, pepper, and a squeeze of fresh lemon juice.
Finish the Dish:
Remove from heat and stir through baby spinach until wilted.
Serve the gnocchi in bowls, garnished with toasted pine nuts.
Recipe Two
One Pan Greek Chicken Bake
Juicy, flavorful, and easy to prepare, this One Pan Greek Chicken Bake is a dinner winner! With tender roasted chicken, colorful vegetables, and a zesty marinade, this dish is topped with creamy crumbled fetta for a touch of indulgence. Perfect for busy nights or a fuss-free family meal.
Click play to watch Steph make the recipe
Ingredients:
Main Ingredients:
¼ Kent pumpkin, peeled and cut into 2x2cm cubes
1 Greek marinade (see ingredients below)
1 red onion, cut into large chunks
1 capsicum, cut into large chunks
1 zucchini, cut into large chunks
1 Willowton free-range chicken, split in half (backbone removed)
1 punnet cherry tomatoes
200g Emporium Selection Greek-style fetta cheese, crumbled
Parsley sprigs, for garnish
Greek Marinade:
1 tsp Stonemill minced garlic
1 lemon (zest and juice)
1 tsp Stonemill dried oregano
1 tsp Stonemill paprika
Stonemill salt and black pepper to taste
The Olive Tree Australian extra virgin olive oil
Method
Prepare the Oven and Vegetables:
Preheat the oven to 200°C.
Place the pumpkin, onion, capsicum, and zucchini in a roasting tray. Drizzle with olive oil and season with salt and pepper.
Prepare the Chicken:
Using a sharp knife, split the chicken in half by removing the backbone. Place the chicken halves on top of the vegetables.
Make the Greek Marinade:
Combine all marinade ingredients in a food processor or mix by hand. Blitz or stir until smooth.
Massage the marinade over the chicken, ensuring an even coating.
Bake:
Bake the chicken and vegetables for 45 minutes. Halfway through cooking, add cherry tomatoes to the tray.
Continue baking until the chicken is cooked through and golden brown.
Serve:
Crumble fetta over the baked chicken and vegetables.
Garnish with parsley and serve hot.
Recipe Three
One Pan Mozzarella Meatball Subs
Cheesy, saucy, and full of flavor, these One Pan Mozzarella Meatball Subs are a crowd-pleasing dinner perfect for busy weeknights. Juicy meatballs stuffed with gooey mozzarella simmered in rich tomato sauce and served on soft rolls—this one-pan wonder is sure to satisfy!
Click play to watch Steph make the recipe
Ingredients:
1 ball Westacre mozzarella cheese, cut into 1x1cm cubes
500g Ironbark ground pork and beef mince
1 small brown onion, finely diced
1 tsp Stonemill minced garlic
1 Lodge Farms free range egg
1 tsp Stonemill sea salt
½ tsp Stonemill cracked black pepper
1 tsp Stonemill Italian seasoning
½ cup White Mill breadcrumbs
The Olive Tree Australian extra virgin olive oil
1 jar Remano Australia tomato passata
6 Bakers Life hotdog rolls
Method
Prepare the Meatballs:
In a large bowl, mix mince, breadcrumbs, egg, garlic, onion, salt, pepper, and Italian seasoning until just combined.
Roll the mixture into 4cm diameter balls, placing a piece of mozzarella in the center of each meatball and sealing it completely with the mince.
Brown the Meatballs:
Heat a drizzle of olive oil in a large oven-safe pan over medium heat.
Brown the meatballs on all sides to seal.
Cook in Sauce:
Pour tomato passata into the pan, ensuring the meatballs are covered.
Simmer on low for 15–20 minutes, or until the meatballs are cooked through.
Assemble the Subs:
Slice the hotdog rolls and spoon the meatballs with sauce into the rolls.
Serve hot and enjoy these cheesy, saucy meatball subs!
That’s a Wrap for Episode 7: One Pan Wonders
That’s a wrap for Episode 7: One Pan Wonders! This week’s recipes prove that you can create delicious, hearty meals with minimal fuss. Whether it’s the creamy Avocado Gnocchi, the vibrant Greek Chicken Bake, or the indulgent Mozzarella Meatball Subs, these dishes are perfect for busy weeknights or stress-free entertaining.