Pumpkin Gnocchi

I love home made gnocchi, it has more texture and taste than the commercial varities. It may seem to be fiddley to prepare at first but after a few goes you will see just how easy it is to make. You need to mix the ingredients together lightly to a smooth consistency the firmer you are with the dough the heavier the Gnocchi.

Pumpkin Gnocchi served with Parma Turkey

Portions: 4-6 Portions

Preparation: 20-30 minutes

Cooking: 50 minutes

Ingredients

Gnocchi

  • 400g pumpkin or butternut squash
  • 400g floury potatoes
  • 125g plain flour, plus extra for rolling
  • 1 egg yolk, beaten
  • salt and black pepper
  • pinch nutmeg

To Serve

  • 120g butter
  • 1 garlic clove, crushed
  • 24 sage leaves
  • 2-3 tbsp toasted walnut pieces
  • parmesan shavings (to garnish)

Method

  1. Pumpkin: Preheat an oven to 190°C. Slice the pumpkin in half and scoop out the seeds. Cut into slices 2-3cm thick and toss in an oven tray with the olive oil and seasoning. Cook for 30-40 minutes until tender.
  2. Potatoes: Place the potatoes with their skin on in a saucepan with cold water, bring the water to the boil and boil the potatoes for 20-30 minutes, until they are tender. Alternatively microwave them fro 8-10 minutes. Remove the potatoes from the saucepan or microwave and allow them to cool so that you can handle them.
  3. Gnocchi Dough: While the potatoes are still warm peel them and put them with the pumpkin through a mouli or potato ricer into a bowl and allow to cool. Add the eggs and mix until well combined, then gradually stir in the flour until you have a slightly sticky dough (you may not need all the flour as the potatoes will vary in moisture). Season the dough with the nutmeg and a little salt and pepper.
  4. Gnocchi: Turn the dough out onto a floured surface and knead it lightly. Divide the dough not 4 and roll each quarter into sausages around 1 cm thick. Cut the sausages into pieces 1.5cm-2cm long. Place each piece on your thumb and with a fork lightly mark over the top so that you have ridges on one side. Place the gnocchi on a floured container in a single layer as you prepare them. Refrigerate until ready to cook.
  5. To Cook: Bring a large saucepan of boiling water to the boil, reduce done to a strong simmer. Cook the gnocchi in the water in batches until they just rise to the surface then remove with a slotted spoon and place in a bowl while you cook the remaining gnocchi (if partially cooking in advance to reheat in a hot sauce, plunge them in a bowl of iced water).
  6. To Serve: Melt the butter in a saucepan, add the garlic and sage, and cook for a minute. Pour the sage butter over the gnocchi and garnish with parmesan shavings. Serve.
  • This gnocchi is delicious served on a bed of rocket leaves.