This recipe is the newest iteration of our beloved gnocchi. Making use of sensational autumn ingredients, this dish is a soul-warming treat, perfect for the colder months ahead.
500g agria potato
1 butternut pumpkin
1 whole egg
200g plain white flour
5g pine nuts
Place the kumara and potato in the oven at 180 degrees celsius for about 1 to 1.5 hours.
Dice half the butternut pumpkin into about 1cm cubes and roast in the oven for about 20 mins. Use the other half of the butternut to make a puree. Boil the pumpkin and blitz to make a puree. Add salt and pepper to taste.
Take the potato and kumara out of the oven and leave to cool for about 20 mins. Next cut the potato and kumara in half and push through a drum sieve directly into a bowl. Add 1 egg yolk and one whole egg and season. Next add half the flour. The mix should start to come together, if not add more flour until it holds.
Flour a work bench, take a handful of the mix and roll into a small sausage shape, about 1cm thick, then cut with a knife into 1 by 2 cm pillows. Blanch the gnocchi for about 1 minute or until it floats to the surface. Take out and place on a well oiled tray to let cool.
Next peel the parsnip into thick strips and deep fry for one minute until crisp.
Into a hot plan place 5-7 pieces of gnocchi, and cook until golden brown on both sides. Remove from the pan.
Add about 20g of butter to the pan. Brown the butter lightly, adding sage and pine nuts.
Now it’s time to build your plate. First place your butternut puree on the base than add your roasted cubes. Next add your gnocchi followed by your sage & pine nut butter sauce. Lastly place your parsnip crisps on top, as well as a good shaving of parmesan.