Viv's Pumpkin Gnocchi with Sage
- 1.2 kg butternut pumpkin, halved, seeds removed
- 600 g large desiree potatoes
- 150 g (1 cup) plain flour
- 1/4 tsp ground nutmeg
- 1 egg, plus 2 egg yolks, lightly beaten (reserve whites for another use)
- 80 ml (1/3 cup) extra virgin olive oil, plus extra to drizzle
- 1 bunch sage, sprigs separated
- 120 g unsalted butter, chopped
- rocket leaves, to serve
- sunflower oil, to shallow-fry
- parmesan, shaved or grated, to serve
Preheat oven to 200°C. Place pumpkin, cut-side up, and potatoes on 2 separate large baking trays. Roast for 1 hour or until both are very tender in centre. Remove from oven. Scoop out pumpkin flesh, place in a colander over a large bowl and drain. Discard skin. Refrigerate until cool enough to handle. Meanwhile, halve the potatoes and scoop out flesh. Discard skin. Pass flesh through a ricer into a large bowl (you will need 450g of potato). When pumpkin is cool enough to handle, place in a clean tea towel and wring out as much water as possible. Place in bowl with potato.
To make the gnocchi, scatter flour and nutmeg over the pumpkin and potato mixture. Add egg and yolks. Season well. Using your hands, mix gently until just combined (if you overmix it, your gnocchi will be tough and chewy). Place some large pieces of baking paper on your kitchen bench and lightly flour. Using 2 dessert spoons, shape spoonfuls of gnocchi mixture into ovals and place on floured surface. Meanwhile, bring a large saucepan of water to the boil over high heat. Reduce heat to medium and reduce water to a simmer.
In batches, drop gnocchi gently into the simmering water, adding only as much as the pan can handle. Cook for 1-2 minutes or until gnocchi float to surface.
Remove with a slotted spoon, drain well and place in iced water until cooled completely. Drain well on paper towel, then transfer to a large bowl, season and drizzle with olive oil.
Meanwhile, heat a layer of sunflower oil in a small frypan over high heat. Add sage sprigs and cook for 1 minute or until crisp. Remove using a slotted spoon and drain on paper towel.
Heat a large frypan over high heat. Add 1 tbsp of the olive oil and 30g of the butter. Heat until butter begins to foam. Add a quarter of the gnocchi and cook, tossing, for 3-4 minutes or until gnocchi is golden. Transfer to a large heatproof bowl, cover loosely with foil and keep warm. Repeat 3 times with remaining oil, butter and gnocchi. Place a handful of rocket in the centre of each plate and top with gnocchi. Scatter with parmesan and fried sage leaves to serve.
Recipe and image from delicious.com.au
