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20
PAGE HEADER.....
RECIPES
PUMPKIN GNOCCHI
WITH BURNT BUTTER
Serves 4
INGREDIENTS
1kg Kent pumpkin
salt
1 egg, lightly beaten
Pinch nutmeg
2 cups (300g) plain four, approximately
100g good quality butter
12 sage leaves
METHOD
1. Preheat oven to 180°C. Line baking tray
with baking paper.
2. Remove seeds from pumpkin and cut
into 5-6cm pieces with the skin still on.
3. Place pumpkin on tray and coat with a
little oil spray. Season with salt. Bake in
oven for 40–50 minutes, until tender.
Remove from oven and allow to cool
until cool enough to handle.
4. Remove skin and any dry, crispy edges
and place into a straight edge bowl.
5. Assemble the motor body with the
potato masher attachment set to the
finest setting; using speed 15 mash
pumpkin until smooth.
6. Once pumpkin is smooth add egg
into the centre and add half the flour;
season with salt. Using a flat edge knife
mixture gently together adding another
quarter of the flour until the mixture
forms a dough.
7. Sprinkle remaining flour over a work
bench. Place dough on surface and
gently knead.
TIP
The dough can be quite sticky but this
is normal.
8. Cut dough into 6 portions and roll into a
long thin logs 2cm in diameter. Cut each
log into 1.5 cm portions.
9. Bring a large pot of water to the boil;
once boiling add salt. Gently drop
15–20 gnocchi into cooking water. Stir
once; when gnocchi rises to the top,
scoop out with a slotted spoon and
place into a large bowl. Repeat with
remaining gnocchi.
10. To make burnt butter sauce. Add butter
to pan and heat until butter begins to
foam. At this point, add the sage and
cook until butter has browned. Set aside.
Serve gnocchi drizzled with burnt butter
sauce and sage.
BSB380_IB_B13_FA.indd 20 8/02/13 4:22 PM
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