Photography: James Moffatt / Styling: Steve Pearce
Pillowy, golden and full of comfort, this roasted pumpkin gnocchi is a twist on a classic. Sweet butternut pumpkin is roasted until tender, then folded through ricotta, parmesan and nutmeg for a soft, delicate dough. Once cooked, the gnocchi is tossed through foaming burnt butter with fragrant sage, creating a rich, nutty sauce that clings to every bite. A final scatter of smoked almonds brings crunch and a subtle savoury depth, while extra ricotta keeps things creamy. This pumpkin gnocchi is simple enough for a relaxed dinner, yet special enough to serve when you want something homemade and impressive.
Ingredients
Method
Preheat oven to 200°C (180°C fan-forced). Place the pumpkin on a large baking tray lined with non-stick baking paper, drizzled with oil and season with salt and pepper. Roast for 20–30 minutes, or until tender. Set aside to cool slightly.
Place in a large bowl and mash until very smooth. While still warm, add the ricotta, parmesan, egg yolks, nutmeg, salt and pepper and mix to combine. Add the flour and mix until a soft dough.
Bring a large saucepan of salted boiling water to the boil.
Turn the dough out onto a well-floured surface. Divide the dough into 2 and roll into 30cm-long ropes. Cut each rope into 2cm-long pieces and set aside on a lightly floured tray. Cook half of the gnocchi in a large saucepan of salted boiling water for 5 minutes or until they rise to the surface. Drain. Repeat with the remaining gnocchi.
Heat a large frying pan over high heat. Add the butter and cook for 1 minute or until the butter starts to foam. Add gnocchi and sage. Toss to coat. Divide between bowls, served topped with ricotta and almonds.
