Pumpkin gnocchi
If you've had to navigate a pile of sorry-looking, seen-better-days pumpkins by the bins today, then make sure you're watching Gino D'Acampo. He's determined to prove that a pumpkin's for life, not just Halloween and is in the kitchen demonstrating how to use up those leftover gourds in something tasting and filling. He will be making a simple, savoury and delicious pumpkin gnocchi.
Gnocchi di zucca
Potato and roasted pumpkin gnocchi
Serves: 4
Ingredients
800g floury potatoes 500g pumpkin Extra virgin olive oil ½ teaspoon dried chilli flakes 1 tablespoon fresh rosemary leaves, finely chopped 2 large eggs, beaten 200g plain flour, plus extra for dusting 80g freshly grated Pecorino cheese Salt and white pepper to taste
Method
Preheat the oven to 190°
Place the potatoes, skin on, in a large saucepan with 1 tablespoon of salt. Cover with water and bring to the boil. Boil for 30 minutes, when cooked, drain, peel and put them through a ricer while still warm.
Peel the pumpkin, remove the seeds and cut into 3cm cubes. Place the cubes in a large baking tray and drizzle over a little oil to coat lightly. Sprinkle over the chilli flakes, rosemary leaves and season with salt. Mix all together and roast in the oven for 30 minutes.
Put the roasted pumpkin through a potato ricer and add to the potatoes, stir well to combine. Place the mixture on a clean surface and make a well in the centre. Pour in the eggs and season with salt and pepper.
Gently knead the mixture with your hands. Add the flour a little at the time and please work the dough quickly, as the longer it is worked, the heavier the gnocchi become.
Lightly dust a surface with flour and shape the dough into several long rolls about 1.5cm in diameter. Cut each roll into 1.5cm pieces and set aside ready to be cooked.
Bring a large pan with salted water to the boil. Gently lower half of the gnocchi into the water, stir gently until they rise to the surface. The total cooking time will be about 2 minutes.
Remove the gnocchi with a slotted spoon, drain and transfer on a large, warm serving plate. Repeat until all the gnocchi are cooked.
Serve simply by drizzling the extra virgin olive oil on top and sprinkle over the Pecorino cheese with a little white pepper.