Pumpkin and potato gnocchi with parsley pesto and butter

Serves 6


Equipment

  • Ovenproof serving dish x2
  • Large knifePeeler
  • Deep saucepan [For poaching gnocchi]
  • Scales
  • Bowls – 2 small, 2 large
  • Skewer
  • Colander
  • Baking tray
  • Grater
  • Metric measuring spoon
  • Potato masher
  • Slotted spoon
  • Non-stick frying pan
  • Heat proof board or mat


Ingredients

  • 450g potatoes
  • Salt
  • 400g pumpkin [400g when peeled and seeded]
  • 300g plain flour [all-purpose], plus extra for dusting
  • 1 egg
  • 2 Tblspn grated parmesan
  • 3 table spoons of parsley pesto.
  • 150g butter (approx).
  • Freshly ground black pepper


What to do

  • Preheat oven at 180C
  • Set out the chopping board, knife and peeler
  • Peel potatoes, cut into chunks, then place in the medium saucepan, with a little salt and enough water to cover generously. Place over a high heat and cook for 15 min.
  • De seed the pumpkins
  • Weigh the pumpkin to make sure you have 400g and cut into long wedges.
  • Place the pumpkin pieces into a baking tray, cover with foil and bake until tender. Once the pumpkin has been dry roasted and tender transfer it into a bowl. Peel the skin off once the pumpkin is cool enough to tough.
  • Use a skewer to check if the potatoes are tender. Place the colander in the sink. Tip the potatoes and boiling water into the colander. Return the potatoes to the saucepan and shake over the heat to dry out. Tip the potatoes into the second medium bowl.
  • Use the potato masher to mash the potatoes first in one bowl and then the pumpkin in another bowl.
  • Place the flower in one of the small bowls. Dust the baking tray with the extra flour and set aside until needed. Grate the Parmesan – you will need 2 tablespoons. Place in the second bowl and set aside.
  • Flour the workbench well or you may want to use a large mixing bowl, and have the measured flour close by. Squash the pumpkin and potato together on the bench or in the bowl. Sprinkle with a good pinch of salt. Tip most of the flour into the coarse strainer and sprinkle over the vegetable mound. Make a well in the middle of the mound and place the 1 egg yolks in. Quickly but lightly combine the flour egg yolks and vegetables, using more flour if necessary .the mix should not stick to your fingers.
  • Cut the dough into 4 pieces, using your fingers; roll each piece into a thin sausage about 2-3 cm wide. Cut each sausage into pieces about 2cm long and transfer to the floured baking tray.
  • Fill the high side frying pan with water, add 1 teaspoon of salt and bring to the boil. Drop in as many gnocchi as will fit easily in one layer. Adjust the heat so the water is at simmer. When the gnocchi rises to the surface [about 4 min], lift out with the slotted spoon and slip into the warm serving dish. Return the dish to the oven after adding each batch of gnocchi. Finally scatter with the grated Parmesan on top of the gnocchi and place back into the oven.
  • Spread the parsley pesto in a non-stick frying pan and add the butter. Fry until butter has become a medium brown colour. Spoon the parsley pesto over the gnocchi in the serving dish and add some ground pepper. Place the board or mat on the table and serve the gnocchi in the ovenproof dish.


Parsley pesto

To make this pesto you will need about a large bunch of parsley, 3 cloves of garlic which has been roasted in the oven (skin on), the juice of 1 lemon , some salt, 1 table spoon of grated parmesan cheese and about 2 cups of olive oil.


Wash and dry the parsley, put into food processor and blend together with the oil, salt, garlic and lemon juice, finally add the parmesan cheese to make the parsley pesto.