Pumpkin gnocchi Recipe
- 1.5kg/3lbs 5oz roasted pumpkin, cut into chunks
- 600ml/21¼fl oz vegetable stock
- plain flour, as required
- rice flour
- 1 rosemary branch
- 200g/7½ oz raw pumpkin, cut into very small cubes
- 25g/1 oz butter
- approx. 200g/7¼oz mashed, roasted pumpkin
- 3 tbsp olive oil
- 4 tbsp freshly grated parmesan cheese, or vegetarian parmesan-style grating cheese
- extra virgin olive oil, for drizzling
- Place the roasted pumpkin in a moulis and whiz until you obtain a creamy consistency. Alternatively, mash with a fork or potato masher.
- Remove approx. 200g (7¼oz) of this mixture and set aside for the sauce.
- Place the rest of the mashed pumpkin and the stock into a saucepan and bring to the boil.
- Reduce the heat and stir in abundant flour as if making polenta. It will be ready when the mixture no longer sticks to the sides of the pan.
- Remove from the heat, and allow to cool.
- Place the cooled mixture on a clean, rice-floured surface and, with the help of some more rice flour, take large pieces of the dough and roll them into sausage shapes, then slice into 2cm (¾in) squares.
- Bring a large saucepan of salted water to the boil.
- Meanwhile, to make the sauce, heat the olive oil in a frying pan and fry the rosemary until the needles are crispy.
- Add the raw pumpkin cubes and sauté for a couple of minutes.
- In another frying pan, melt the butter and stir in the sieved pumpkin until heated through.
- Drop the fresh gnocchi into the pan of boiling water and simmer until they rise back up to the top. As they come to the surface, lift them out with a slotted spoon, drain well and add to the sieved pumpkin sauce.
- To serve, place on individual plates and spoon some of the fried pumpkin and rosemary over each.
- Sprinkle with parmesan cheese and a drizzle of olive oil to serve.
