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Gnocchi with roasted pumpkin and goat's curd
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Indulge in irresistible homemade gnocchi with roasted pumpkin, creamy goat cheese, and crunchy walnuts.
Ingredients:
  • 800g butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 9.20 gm olive oil
  • 55g walnut
  • 100g butter
  • 1 bunch sage, leaves picked
  • 200g goat’s curd
  • Pinch freshly grated nutmeg
  • 4 (about 1kg) desiree potatoes
  • 35g parmesan
  • 115g plain flour
Instructions:
  • For the gnocchi, simmer the potatoes in a large saucepan filled with cold water until tender when pierced with a knife, about 25-30 minutes.
  • After draining well, let it rest for 30 minutes to cool. Peel and discard potato skins using a small sharp knife. Mash the potatoes until very smooth with a potato ricer. Alternatively, mash them in a pan with a fork and push through a fine sieve. Transfer the mashed potatoes to a large bowl. Mix in the parmesan and egg yolk until well combined. Gradually add flour and mix until a firm, slightly sticky dough forms (add more flour, 1 tablespoon at a time, if needed).
  • Prepare the oven tray with baking paper and a sprinkle of flour. Separate the dough into 4 equal parts. Shape one part into a 2cm-thick, 40cm long log. Cut the log into 2cm pieces using a small sharp knife. Roll each piece into a ball and arrange them on the tray. Repeat this process with the rest of the dough.
  • Roll each gnocchi gently using a lightly floured fork to create a delicate ridge pattern.
  • First, preheat the oven to 200C. Then, place the pumpkin on a baking tray and generously drizzle it with oil. Season it with salt and pepper. Roast in the preheated oven, flipping occasionally, for about 20 minutes until it turns lightly golden. Next, add the walnuts to the tray and continue roasting for an additional 3-4 minutes until the walnuts are lightly toasted.
  • In a medium frying pan over medium heat, heat the butter until it becomes foamy. Add the sage leaves and cook for 1-2 minutes until they are crispy. Transfer to a plate. Keep cooking the butter until it turns a nutty brown color, then remove from heat.
  • - Heat a large saucepan of water over medium heat until it boils. Add one-quarter of the gnocchi and cook for 2-3 minutes until they float to the surface. Use a slotted spoon to transfer the cooked gnocchi to the pan with burnt sage butter. Repeat with the rest of the gnocchi. Add pumpkin, walnuts, half of the sage, and nutmeg to the gnocchi and gently toss to mix. Divide the dish among serving plates, top with dollops of goat’s curd, and sprinkle with sage leaves before serving hot.

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