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Pumpkin gnocchi with spinach and blue cheese
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Elevate dinner with homemade pumpkin gnocchi, served with a creamy spinach and blue cheese sauce for a cozy winter meal.
Ingredients:
  • 500g waxy potatoes, unpeeled
  • 200g\tplain flour
  • 150g peeled kent pumpkin, grated
  • 125.00 ml parmesan cheese, grated
  • 75g butter, melted
  • 18.20 gm olive oil
  • 100g baby spinach leaves
  • 100g\tmild blue cheese, chopped
  • 20.20 gm cream
Instructions:
  • Prepare the gnocchi by placing the potatoes in a large heatproof bowl and microwaving on high for 5-8 minutes until tender. Allow them to cool completely before peeling.
  • Start by sieving the flour onto a clean work surface. Press the potato through a potato ricer directly onto the flour. Mix in the pumpkin and Parmesan, adding seasoning. Evenly pour the butter over the potato mixture. Utilizing a pastry scraper or metal spatula, blend the flour gradually into the potato until a dough forms. Knead the dough gently for 1-2 minutes until it becomes smooth. Divide the dough into four equal parts and roll each into a long, thin log. Cut each log into 2cm pieces.
  • 1. Bring a large pot of salted water to a rolling boil over high heat. 2. Adjust the heat to medium and add the gnocchi in batches, cooking for 1-2 minutes until they float to the surface. 3. Skim out the cooked gnocchi and transfer them to a serving dish. 4. Repeat the process with the remaining gnocchi batches.
  • Heat oil in a frying pan over medium heat. Cook gnocchi until golden, about 1-2 minutes. Remove gnocchi from the pan. Add garlic to the same pan and cook until fragrant, about 30 seconds. Add spinach and cook until wilted, about 1-2 minutes. Return gnocchi to the pan and heat for 1 minute before serving.
  • Heat blue cheese and cream together over low heat for 2-3 minutes, stirring continuously until smooth and creamy.
  • Plate the spinach and gnocchi evenly on serving plates. Generously drizzle the decadent blue cheese sauce over the dish and serve immediately.

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