The basket has been updated
Pumpkin Gnocchi with Aged Gorgonzola Sauce
A seasonal spin on an Italian Classic.
The veined Italian blue cheese
Autumn's favorite in a pasta!
- Butternut Pumpkin, peeled and cut into large cubes 1kg
- plain flour 750g
- eggs 3
- Gorgonzola, the older the better 250g
- Parmesan cheese 100g
- milk 50ml
- whole bay leaves 3
- salt to taste
- pepper to taste
- nutmeg to taste
- Into a pot of boiling water, place the cubed pumpkin and bay leaves. Gently boil the pumpkin until it is just soft, which should take about 15-20 minutes. Check a cube with a small knife and make sure that the knife feels only the slightest resistance. Strain the water off and reserve. Allow the water to cool and water the garden with it. Remove the bay leaves and put the pumpkin into a food blender and pulse chop until most of the chunks are gone.
- Add a third of the flour and 1 egg, pulse chop further. Repeat the flour and egg addition, pulse chopping the mixture until everything is incorporated. Season with salt, pepper and a little nutmeg to taste.
- Boil a large pot of water, turn down to a gentle rolling boil and lightly season. With two dessert spoons, scoop out a spoonful of the gnocchi puree and between the two spoons shape into small rugby shaped gnocchi. Dropping each ‘gnocchi’ into the rolling water, continue with the shaping until you have enough portions for your number of guests. I like to serve 5 gnocchi as a starter and 12 as a main course.
- The gnocchi will initially sink to the bottom of the pan, but as they cook, they will rise to the surface. This takes about 6 minutes. Lift out the cooked gnocchi and arrange on your plates.
- To make the sauce. Heat the milk in a medium pan and add the gorgonzola, stirring as you go. Spoon this sauce over the top of each gnocchi and grate the parmesan over the top. Serve hot.