Pumpkin Gnocchi
Instructions
To steam the squash/pumpkin: chop it into small pieces (around 2cm) and place over a pan of boiling water in a steamer for around 20 minutes. If you don't have a steamer, a colander will do, but it may take slightly longer.
Once soft, mash or blitz to a smooth consistency. If there's excess water, or it looks too ‘loose’, try to absorb as much liquid as possible by patting gently with a paper towel or a clean cloth.
Add mash, ricotta, parmesan and egg to a bowl and mix together.
Add flour and fold in gently with a wooden spoon (to incorporate but not overmix) to create a soft dough.
Flour a clean surface and turn out the dough, cutting it into four equal pieces and rolling each into a long sausage shape.
Cut into 2cm pieces with a knife that has been dipped in flour to prevent sticking.
Press a fork gently into the sides of the pieces to create a ridged effect, if you desire a more traditional ‘gnocchi’ look.
Boil the kettle and add the water to a deep saucepan. Then, bring the water back up to the boil, adding a good spoonful of salt.
Add your gnocchi in batches and cook for two minutes or until all the pieces are floating on top of the water.
Remove with a slotted spoon and place on a paper towel to absorb any excess moisture.
Melt the smoked butter in a pan and add the gnocchi in two or three batches, toss gently to coat, before allowing them to fry on each side for a couple of minutes until golden.
Add sage leaves and cook for a minute or so more until the leaves are crisp and the gnocchi is beautifully browned.
Serve with extra parmesan and a good crack of black pepper.
Ingredients
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- 400g steamed pumpkin or butternut squash
- 120g ricotta
- 75g parmesan (50g for recipe, 25g to serve)
- 1 free range egg
- 200g plain flour
- 60g smoked garlic butter
- 1tsp oil
- Bunch of sage