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A tasty gnocchi recipe.

INGREDIENTS

  • Gnocchi
  • olive oil
  • 2 tablespoons butter

sauce

  • 1 tablespoon butter
  • olive oil
  • sage
  • Small pumpkin, chopped (you can also roast the pumpkin seeds with seasoning to make a nice snack)
  • beef stock
  • Cream
  • Lemon juice (essential ingredient)
  • Freshly grated Parmesan cheese

METHOD

Blanche gnocchi in boiling water. Drain and leave to dry for a few minutes.

Heat the oil and butter in a large heavy based frying pan, over a medium high heat. Add the gnocchi and pan fry 5-6 minutes tossing regularly until the gnocchi crisps and lightly browns. Pour on sauce, sprinkle with Parmesan cheese and serve.

Roast the pumpkin for 20 minutes at 180 degrees Celsius. Once soft, mash pumpkin roughly and set aside. Heat butter in a small saucepan. Add sage and fry until crisp. Add mashed pumpkin and stir until smooth. Add water until the sauce is a little runny and mostly smooth. Add a small amount of beef stock and stir. Add cream towards end. Season with salt and pepper and add generous splashes of lemon juice. Serve with generous amount of fresh Parmesan cheese.

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