Pumpkin Gnocchi with Crisp Sage, Brown Butter and Goat's Cheese

Chef Josip Hlusko from Seafire at Atlantis shares his pumpkin-inspired dish
Tuesday , 02 October 2012
Pumpkin Gnocchi with Crisp Sage, Brown Butter and Goat's Cheese
© A twist on the Italian fave gnocchi
A twist on the Italian fave gnocchi

Pumpkin Gnocchi with Crisp Sage, Brown Butter and Goat's Cheese

Serves 2

 

INGREDIENTS

200g potatoes

150g pumpkin puree

150g flour

20g butter

2 tbsp thyme

1 garlic clove

50g shallots, sliced          

50g butter          

10 sage leaves                    

Olive oil

Salt and pepper, to taste

Lemon juice, to taste

A handful of toasted pumpkin seeds

Parmesan cheese, to taste

40g goat’s feta

 

METHOD

1. Boil pumpkin until soft then purée.

2. Boil potatoes until soft then mash.

3. Fold the pumpkin and potato mash together, add flour, thyme, garlic and seasoning.

4. Make the gnocchi by working the dough then roll it into a tube and cut into small pieces.

5. Boil a large pot of water and drop in the gnocchi.

6. At the same time, melt butter in a frying pan and add the sage leaves.

7. Once the gnocchi is ready, toss through the butter and cook until it’s browned to your liking.

8. Season with salt and pepper, deglaze the pan with lemon juice and set aside on a plate.

9. Bake the goat’s feta until melting and place on top of the gnocchi. Garnish with the crisp sage leaves and toasted pumpkin seeds.

Related Articles

You've got to try Table 9's amazing creation in your own kitchen
Beet's what you need to brighten your table and Table 9's creation is
Gourmet adapts this stunning seafood dish from Indigo