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Gnocchi with roasted pumpkin Recipe

Ingredients for people

    For the batter
  • Desiree potato(es) : 6 whole
  • 00 pasta flour : 180 g
  • Egg yolk(s) : 6 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn

  • For the vegetables
  • Pumpkin : 600 g
  • Fresh thyme : 6 sprig
  • Olive oil : 40 ml

  • For the cream
  • Pumpkin : 600 g
  • Shallot(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Double cream : 200 ml
  • Unsalted butter : 30 g
  • Maldon salt : 6 pinch(es)

  • For the garnish(es)
  • Sage : 0.5 bunch
  • Olive oil : 40 ml
  • 1For the gnocchi

    Preheat the oven to 180'C.

    Bake the potatoes on a tray till soft in the middle and allow to cool slightly. Then cut in half, scoop out the center and mash with a fork. In a bowl add the potato, egg yolk and flour and season with a little salt and pepper. Mix together with a fork to form a ball and roll into a log approximately 1 inch in diameter. Then cut into pieces 1 inch wide and set aside.
    Bring a pan of water to the boil and cook until the gnocchi rise to the top, this should take no more than a minute.

  • 2For the vegetables

    Cut into 1cm cubes. Pan roast with olive oil and picked thyme until golden brown.

  • 3For the puree

    Finely dice the garlic and shallot. Sweat in butter for 5 minutes and then add the diced, peeled pumpkin. Sweat for a further 5 minutes then add the cream and season. Cook until tender and blitz until smooth.

  • 4For the garnish

    Heat the oil in a pan to about 150'C. Pick the sage leaves and fry until crispy. Remove and place on paper to drain away any excess oil.

  • 5To plate

    Coat the gnocchi in the puree and swipe some across the plate. Garnish with the pan roasted pumpkin and the sage leaves.

Chef's tip

«Create orange gnocchi by adding some pumpkin to the potato. »

Gnocchi with roast pumpkin, pumpkin puree and garnished with crispy sage.

Rate this recipe :

(10 votes)

  • Preparation  20mins
  • Cooking time  20mins
  • Rest time  10mins

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