Advert
Advert
tmedia
Main content

https://www.lifestylefood.com.au/recipes/18835/gnocchi-with-roast-pumpkin-sage-and-pecorino

LifestyleFOOD.com.au

Gnocchi with Roast Pumpkin, Sage and Pecorino

Try this gorgeous recipe from Paddock To Plate.

» Brought to you by

Ingredients

  • ½ butternut pumpkin, peeled, seeded and cut into a 1cm dice

  • Iced water, for refreshing

  • 30 ml vegetable oil

  • Salt and pepper

  • 30 g butter, diced

  • ½ bunch sage, leaves picked

  • 30 g pecorino, finely grated

  • Gnocchi:

  • 500 g rock salt

  • 1.5 kg desirée potatoes

  • 150 g plain flour

  • 2 eggs, yolks only

  • Finely grated nutmeg

  • Salt

  • Extra-virgin olive oil for tossing

Method

  • 1.

    To make the gnocchi, preheat oven to 180°C. Spread a layer of rock salt on a baking tray, place potatoes on top and bake for 35-40 minutes or until potatoes are tender. Scoop out the soft flesh into a bowl while still hot (discard skins), mash it then pass it through a ricer.

  • 2.

    Add the flour, egg yolks a pinch of grated nutmeg and a good pinch of salt and mix it all toegther and bring it all together, place dough on the bench top and knead a little until smooth. Roll the dough on a lightly floured bench into a sausage shape (approximately 2cm in diameter) and cut into 2cm pieces. 

  • 3.

    While the potatoes for the gnocchi are cooking, blanch the pumpkin in a saucepan of boiling salted water for 5 minutes, drain and refresh in iced water then drain and set aside until ready to use. 

  • 4.

    Heat the vegetable oil in a large frying pan, add the pumpkin and season to taste. Cook over medium heat, stirring occasionally for about 8-10 minutes, until the pumpkin is caramelised, then remove from pan.

  • 5.

    While the pumpkin is cooking, bring a large saucepan of salted water to the boil, add the gnocchi and cook in batches for 1-2 minutes or until they rise to the surface. Remove with a slotted spoon and toss in a little olive oil. 

  • 6.

    Add the gnocchi to the same pan and cook for 6-8 minutes or until golden, then season to taste. Stir in the butter and cook until it starts to go a nutty brown colour, then add the sage and remove from heat.

  • To Serve::

  • 1.

    Arrange the gnocchi and pumpkin on plates, drizzle the butter over the top and garnish with the sage leaves and freshly grated pecorino.

» Metric Converter

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
3 comments • 1 rating
Please login to comment
Posted by Paula370Report
Cooked it last night with sliced seasoned steak. It was a great hit. Thank you, and it will be cooked again before and on Christmas
Posted by Mark49Report
Margot did you actually click on the Method tab next to the ingredients?? Step by step instructions couldn't be any clearer, even down to spreading the rock salt on the baking tray for cooking the potatoes!!!
Posted by MARGOT01Report
Rather confusing with method on first recipe "How to Make Gnocchi with MM", no method on this recipe (Pumpkin & Sage) and absolutely nothing about what you do withe the 500g of rock salt. All in all a rather ***r guide to what to do, with what and when. Maybe because automatic assumption that everyone knows already! Disappointed with a big "D" about this (supposedly) from Matt Moran. Margot M