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Pumpkin gnocchi with leek & basil butter
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Prep Time:
40 minutes
Cook Time:
80 minutes
Total Time:
120 minutes
Sensational pumpkin gnocchi paired with a mildly spicy leek butter sauce.
Ingredients:
  • 500g coliban (washed) potatoes
  • 250g butternut pumpkin, deseeded, quartered
  • 115g (3/4 cup) plain flour
  • 36.40 gm olive oil
  • 1/2 leek, pale section only, cut into thin matchsticks
  • 32 small fresh basil leaves
  • 1 long fresh red chilli, halved, deseeded, thinly sliced
  • 40g butter, chopped
Instructions:
  • Preheat the oven to 200°C. Line a baking tray with non-stick baking paper. Roast the potatoes and pumpkin for 1 hour or until tender. Allow them to cool for 20 minutes before serving.
  • Peel the potatoes and pumpkin, then combine in a large bowl. Season with salt and pepper. Mash using a potato masher or fork until smooth.
  • Combine the flour with a wooden spoon until smooth. Knead the dough until it becomes smooth. Divide the dough into 4 portions, then shape one portion into a 2cm-diameter log. Cut into 2cm pieces with a floured knife and place on a tray lined with paper. Repeat with the rest of the dough.
  • Shape the dough into balls and gently roll each one over a lightly floured fork before placing them on the tray.
  • To prepare the leek & basil butter, heat oil in a frying pan over medium-high heat. Sauté the leek until golden, transfer to a paper towel-lined plate. In the same pan, crisp up the basil and chili for 1 minute. Melt butter until golden, then pour into a small jug and cover to keep warm.
  • 1. Start by bringing a saucepan filled with water to a boil on high heat. Drop in a quarter of the gnocchi and cook for 2-3 minutes until they float to the surface. Transfer the cooked gnocchi to serving plates using a slotted spoon. Repeat the process with the rest of the gnocchi. Finish off by drizzling with butter and topping with leek, basil, and chili before serving.

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