Nick Vivian of Hunter Valley Gardens and Barrel Room Catering serves pumpkin gnocchi with an elegant honey butter sauce.
Roast the pumpkin with the skin on until soft. Scoop out the flesh and allow to cool.
Meanwhile, cook the potatoes in boiling salted water with the skin on. Drain, peel skin and mash with the pumpkin.
Combine with the remaining ingredients and gently knead to a soft dough.
Cut the dough into small balls. Roll out each ball into a log shape, about 2cm in diameter. Using a sharp knife, cut into pieces about 2cm thick. Gently roll each piece against the tines of a fork to form the gnocchi.
Add the gnocchi to a large pot of boiling salted water – do this in batches to not overcrowd the pot. When the gnocchi rise to the surface, remove with a slotted spoon and set aside in a warm dish.
Meanwhile, make the honey butter sauce. Melt the butter in a hot pan along with the sage. Once the butter turns golden brown, add the almonds and honey and caramelise.
Toss immediately with the gnocchi and serve.
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