Callum’s Gnocchi with Pan Roast Pumpkin, Sage and Pine Nuts

Method

STEP 1

Preheat oven to 180^oC. Place potatoes onto a baking tray and roast for 50-60 minutes or until tender when pierced with a knife. Remove from oven, cut in half and carefully scoop out hot flesh into a fine sieve. Use a spatula to scrape the potato through the sieve into a large bowl. Allow to cool. Use a spatula to combine with egg yolk and flour. Mix until combined.

STEP 2

Divide dough into four, then roll each piece into a 2cm thick sausage shape dusting with extra flour to stop the dough sticking. Cut each into 2cm pieces and dust with flour.

STEP 3

Bring a pot of water to the boil. Add gnocchi and cook for 2-3 minutes or until they rise to the surface. Drain gnocchi then plunge into a large bowl of cold water to stop the cooking process. Drain and set aside.

STEP 4

Heat olive oil in a large, wide based frying pan. Add pumpkin and cook for 3-4 minutes or until golden brown and tender. Add sage, pine nuts, butter and gnocchi. Cook until butter and pine nuts have lightly browned. Squeeze in lemon juice and remove from heat.

STEP 5

Divide gnocchi between serving plates. Top with grated Pecorino or parmesan and chervil then serve.