Menu

Pumpkin Gnocchi with Gorgonzola and Walnuts

gallery image

A warming comfort food using the most amazing combination of cheese and nuts.

Duration:
1 hr 30 minutes
Serves:
A warming comfort food using the most amazing combination of cheese and nuts.
Ingredients
200g
Butternut Squash, cooked and blended smooth. Reserve 50g for the sauce
100g
Butternut Squash diced and cooked
1kg
Large Floury potatoes, baked in their skins, scooped out and put through a potato ricer
60g
Plain Flour
95g
Potato Flour
25ml
Olive Oil
1
Egg
10g
Sage, chopped
1
Egg Yolk
60g
Toasted Walnuts
50g
Butter
100ml
Water
To Taste
Salt and Freshly Ground White Pepper
To Taste
Freshly Ground Nutmeg
Preparation
1
Gently mix the Potato, Squash Puree, Plain Flour, Potato Flour and both the whole Egg Yolk together in a bowl and season with Salt and Pepper.
2
Cut off a small piece and drop in to boiling water for 2 mins to test the consistency and seasoning.
3
Adjust the seasoning if needed, add a little more Plain Flour if the mix it too wet.
4
Roll the mix in to 20g balls then mark with a folk into shape.
5
In a pan add the remaining 50g of Squash Puree, Butter, Water and a drizzle of Olive Oil, boil together mixing occasionally until they have reduced to form a thick sauce.
6
Add the Gnocchi to a pan of boiling salted water for 3 mins then allow to drain quickly before dropping them in to the sauce and add the Sage, cook in the sauce for 2 mins and serve.
7
Finish with nuggets of Gorgonzola and broken Walnuts scattered on top.

RELATED EVENTS