HOME MADE PUMPKIN GNOCCHI w. brown butter & sage

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HOME MADE PUMPKIN GNOCCHI w. brown butter & sage
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Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 600 g pumpkin
  • 200 g all purpose flour NOTE: the amount always varies please add gradually and adjust
  • black pepper
  • nutmeg optional
For the pumpkin gnocchi sauce:
  • 40 g unsalted butter
  • Handful of sage leaves
Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 600 g pumpkin
  • 200 g all purpose flour NOTE: the amount always varies please add gradually and adjust
  • black pepper
  • nutmeg optional
For the pumpkin gnocchi sauce:
  • 40 g unsalted butter
  • Handful of sage leaves
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 200°C
  2. Clean the pumpkin, then cut it into large chunks and cook in the oven until you can pierce it easily with a fork.
  3. Let the pumpkin cool down at room temperature then peel it and purée it by hand with a fork or masher (don't use a blender).
  4. If you want, add a pinch of nutmeg.
  5. Add black pepper.
  6. Gradually start adding the flour. You have to obtain a thick batter. Don't add too much flour otherwise you'll get a gluey consistency.
  7. Bring a pot of water to a boil.
To make brown butter sauce:
  1. Place 20g of butter in a small saucepan over medium heat. Whisk and keep whisking.
  2. After a couple of minutes you should see brown bits appear on the bottom of the pan. Remove from heat and immediately add clean sage leaves so they crisp.
Cook the gnocchi:
  1. When the water boils, salt it then take two teaspoons and make quenelles with the pumpkin mixture.
  2. Throw them directly into the water.
  3. When they start floating, take them out of the water and set aside.
  4. When they are all done - Sautée the gnocchi in the brown butter sage sauce until the outside becomes crispy.
  5. Divide, serve and enjoy!
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Butternut Pumpkin w. Persian Pistachio Pesto, Feta & Pomegranate

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Butternut Pumpkin w. Persian Pistachio Pesto, Feta & Pomegranate
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Servings
Ingredients
For the Butternut Pumpkin
  • 1 large Butternut Pumpkin quartered lengthways (skin-on) and seeds removed
  • 4 tbsp olive oil
  • sea salt and freshly ground black pepper
  • 150 g feta
  • 100 g pomegranate seeds
For the pesto
  • 100 g shelled pistachio nuts
  • 70 g parmesan chopped into rough chunks
  • 100 ml olive oil
  • 1 small bunch fresh coriander
  • 1 small bunch fresh parsley
  • 1 small bunch fresh dill
  • 1 red chilli
  • 1 lemon juice only
  • 2 tsp Sea salt
Servings
Ingredients
For the Butternut Pumpkin
  • 1 large Butternut Pumpkin quartered lengthways (skin-on) and seeds removed
  • 4 tbsp olive oil
  • sea salt and freshly ground black pepper
  • 150 g feta
  • 100 g pomegranate seeds
For the pesto
  • 100 g shelled pistachio nuts
  • 70 g parmesan chopped into rough chunks
  • 100 ml olive oil
  • 1 small bunch fresh coriander
  • 1 small bunch fresh parsley
  • 1 small bunch fresh dill
  • 1 red chilli
  • 1 lemon juice only
  • 2 tsp Sea salt
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Rating: 0
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Instructions
  1. Preheat the oven to 200C and line a baking tray with baking parchment.
  2. For the Butternut Pumpkin, rub each wedge of butternut Pumpkin with oil and season generously with sea salt and black pepper. Place on the lined baking tray.
  3. Roast the Pumpkin for about 45-50 minutes, just until the edges have begun to brown slightly (you want to blacken the edges a little to give them a nice chewy texture). Check the Pumpkin is cooked by inserting a knife - if it slides in easily the Pumpkin is cooked.
  4. For the pesto, add the pistachios and cheese to a food processor. Pulse to break them into small pieces and add enough olive oil to slacken the mixture to your desired consistency (you may not need all the oil). Add all the herbs, the chilli (if using) and lemon juice. Pulse again to combine the herbs and add a little more olive oil. Season generously with sea salt and give the mixture one last pulse. Taste the pesto, to make sure it has enough salt and acidity, and allow it to rest in the fridge until you need it.
  5. To serve, serve the butternut Pumpkin on plates, drizzled generously with the pesto. Crumble your feta over the top and scatter some pomegranate seeds over to finish.
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