Rated 5 out of 5 based on 8 votes
- 900 g butternut pumpkin
- 250 g potato (approx 2 medium size)
- 2 Tbls finely grated parmesan cheese
- 1 x egg yolk
- 125 g plain flour, plus extra four dusting
- 60 g butter
- 2 x chorizo sausages
- 1/2 cup walnuts, coarsely chopped
- 60 g baby spinach leaves
Feta, to crumble over gnocchi to seve
Salt and pepper to taste
Olive oil for roasting pumpkin and potato
For the Gnocchi:
1. Preheat oven to 180 degrees.
2. Cut butternut pumpkin into 3cm slices (leaving skin on) and place in a baking tray. Cut potatoes in half (leaving skin on) and place in same baking tray. Drizzle with small amount of olive oil. Place in preheated oven and roast for 40 minutes or until pumpkin and potato are soft. Remove from oven and allow to cool for approx 15 minutes.
3. Remove skin from pumpkin and potato and place in a medium size bowl and mash. Add parmesan cheese and egg yolk and mix well. Season with salt and pepper to your liking. Add plain flour and mix until dough forms. Note, mixture will still be quite sticky.
4. Dust workbench with extra flour and turn dough out onto bench top. Knead dough slightly to take up some of this extra flour. Note, do not knead in too much extra flour as gnocchi will become quite hard when cooked.
5. Cut dough into 6 equal portions. Roll each portion into a rope about 1.5cm thick. Cut the rope into approx 2cm lengths. Roll each piece into a ball and place on a tray. Place tray into fridge to rest (1/2 – 1 hour). This allows gnocchi to firm up slightly before cooking.
6. Bring a large pot of salted water to the boil. When boiling run each gnocchi over a gnocchi board or roll over the back of a fork and place gnocchi in pot in batches, about 20 at a time. Cook gnocchi until they rise to the surface. Remove with a slotted spoon and drain. Repeat with remaining gnocchi.
For the Sauce:
1. Melt butter in a large frying pan over medium heat.
2. Thinly slice chorizo and then cut each slice in half. Add to frypan and cook, stirring for 3 minutes, until the chorizo renders down.
3. Add walnuts to frypan and cook for a further 2 minutes, stirring.
4. Carefully add cooked pumpkin gnocchi to frypan and gently toss to coat in sauce. Cook for a further minute.
5. Add spinach to pan and cook until spinach starts to wilt.
6. Transfer to serving plates. Crumble feta over the top of gnocchi.
Serves 4 people.
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Carole that is nice,colourful and must be yummy to.This go very well together.We love it.
I am going to try this wonderful dish. Looks delish, Carole!
Thanks Sarah. I hope you enjoy it, let me know how you go.
Absolutely delicious, we loved it.
Yummy Aunty Carole!
Delicious pumpkin gnocchi with salty chorizo and crunchy walnuts, yum