Pumpkin, Sage & Walnut Gnocchi

10 Ingredients

Number of servings

1.20kilograms pumpkin, cut in quarters, seeds removed
600grams potatoes
150grams plain flour
1/2teaspoons nutmeg
3 eggs, 1 lightly beaten, 2 yolks
5tablespoons olive oil
80grams butter
1 bunch sage, leaves picked
50grams walnuts, chopped
60grams parmesan, grated

Nutrition per serving

29% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Pumpkin replaces half the potatoes in this slightly sweet and indulgent gnocchi dish.

Method

Step 1 of 6

Pre-heat the oven to 200°C/180°C fan-forced. Place the pumpkin and potatoes on a baking tray and roast for 45 minutes or until both are tender. Remove from the oven, scoop the flesh of the pumpkin in to a bowl and place in the fridge to chill.

Step 2 of 6

Scoop the potato flesh from the skins and pass through a ricer or food mill and in to a large bowl. Place the pumpkin in a large, clean tea towel, wrap tightly and wring out any excess moisture over the sink. Add to the bowl with the potatoes.

Step 3 of 6

Tip the flour and nutmeg into the bowl with the potato and pumpkin, add the beaten egg and 2 egg yolks and gently mix with your hands to form a dough. Lightly flour baking trays, fill a large pot with water and bring to a rolling boil. Shape the gnocchi mix with two spoons and place on the floured baking trays.

Step 4 of 6

Reduce the heat to a gentle simmer and drop the gnocchi into the pan, working in batches. Cook for 2-3 minutes until they float to the top, remove with a slotted spoon and drain well.

Step 5 of 6

Heat a third of the oil and butter in a large pan over a medium high heat and cook until the butter begins to foam. Add the sage and walnuts and cook for 2 minutes, remove with a slotted spoon and set aside. Add a third of the gnocchi and cook for 2-3 minutes until golden. Repeat with the remaining oil, butter and gnocchi in 3 batches.

Step 6 of 6

Place the gnocchi in a large bowl and cover with foil to keep warm Repeat with the remaining oil, butter and gnocchi, cooking in 3 batches. Add the walnuts and sage in to the bowl, mix well and serve divided between 4 bowls with grated parmesan on top.