Nick Vivian of Hunter Valley Gardens and Barrel Room Catering serves pumpkin gnocchi with an elegant honey butter sauce.


  • Pumpkin gnocchi

  • 400g pumpkin

  • 3 medium sized desiree potatoes

  • ¼ cup grated parmesan cheese

  • Pinch nutmeg

  • 1 egg

  • 1 egg yolk

  • 400g plain flour

  • Honey butter sauce

  • 20g butter

  • 8-12 sage leaves

  • 50ml honey

  • 1-2 tablespoons skinned almonds, finely chopped


  • 1.

    Roast the pumpkin with the skin on until soft. Scoop out the flesh and allow to cool.

  • 2.

    Meanwhile, cook the potatoes in boiling salted water with the skin on. Drain, peel skin and mash with the pumpkin.

  • 3.

    Combine with the remaining ingredients and gently knead to a soft dough.

  • 4.

    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.

  • 5.

    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.

  • 6.

    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.

  • 7.

    Toss immediately with the gnocchi and serve.

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