Perfect for any night, these recipes bring warmth and flavour to your table.

Creamy sun-dried tomato baked gnocchi

Prep 20 mins | Cook 20 mins | Serves 4

• 2 tbsp extra virgin olive oil
• 1 x 500g packet refrigerated fresh potato gnocchi
• 1/4 cup unsalted butter
• 4 garlic cloves, thinly sliced
• 1/4 teaspoon dried chilli flakes
• 400g cherry or mini Roma tomatoes
• 1/4 cup sun-dried tomato pesto
• 2/3 cup thickened cream
• 1/4 cup torn basil leaves, plus more for serving
• 250g buffalo mozzarella

Preheat oven to 180°C (fan forced).

Place the frypan on a stove over medium-high heat with 1 tbsp olive oil and heat. Add one packet of potato gnocchi to the pan and break up any that are stuck together with a wooden spoon. Cover with a lid and cook, without stirring, for 3-4 minutes until golden on the bottom, then remove from pan.

In a small bowl stir together the cream and sun-dried tomato pesto until combined and set aside.

Add the second tablespoon of olive oil to the pan with the garlic, chilli flakes and freshly ground salt and pepper to taste and cook until garlic is golden. Add tomatoes and cook until the tomatoes blister then press on them gently to release their juices.

Add the crispy gnocchi back to the pan with the creamy pesto mixture and basil and toss until well combined. Tear the mozzarella into large pieces and dot over the dish, then place the frypan in the open and bake for 20-25 minutes until the mozzarella is golden and the mixture is bubbling.

Serve immediately with more torn basil and freshly ground black pepper.

Individual air fryer lasagne rounds

Prep 30 mins | Cook 20 mins | Serves 4

• 1 tbsp olive oil
• 500g pork & beef mince
• 1 x 375g packets lasagne sheets
• 600g pasta sauce
• 3/4 cup finely grated Parmigiano-Reggiano cheese
• 80g mozzarella, grated
• Handful fresh basil leaves, torn (plus extra to serve)

Heat the olive oil in a large frypan then sauté the mince, breaking it up with a wooden spoon until browned.

Add the pasta sauce, basil and salt and pepper to taste, and bring to a simmer. Simmer gently for a few minutes until the sauce has sweetened a little then set aside.

Using a 10cm round cookie cutter, cut the fresh lasagna sheets into as many rounds as possible. To layer the lasagna, line the base of four mini pans with baking paper. Add a spoonful of the meat sauce to the base of each and top with a pasta round.

Top that with another spoonful of sauce and a sprinkling of Parmigiano-Reggiano cheese, and then continue layering until you have reached the top of the pan. Top the final pasta layer with sauce and mozzarella cheese. Cover each lasagne with a piece of baking paper and cover with aluminium foil.

 Place four mini pans in the air fryer and cook for 16 mins at 180°C, then remove the baking paper and alfoil and cook for a further 4-5 minutes until the tops are golden. The pan will be hot so take care while releasing the spring form and plating the individual lasagne rounds. Serve hot with a sprinkling of Parmigiano-Reggiano cheese and fresh basil leaves.