Pumpkin Gnocchi with Leek & Sage Butter

Serves: 4 | Preparation Time: 40 min

Ingredients 

Gnocchi

  • 500g (washed) potatoes
  • 250g butternut pumpkin, deseeded, quartered
  • 115g (3/4 cup) plain flour
     

Leek & sage butter

  • 2 tbs olive oil
  • 1/2 leek, pale section only, cut into thin matchsticks
  • Handfull of small fresh sage leaves
  • 1 long fresh red chilli, halved, deseeded, thinly sliced
  • 40g butter, chopped

Instructions 

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place potatoes and pumpkin on the tray and bake in oven for 1 hour or until tender. Set aside for 20 minutes to cool.

Peel the potatoes and pumpkin and place in a large bowl. Season with salt and pepper. Use a potato masher or fork to mash until smooth.

Add the flour and stir with a wooden spoon until combined. Turn dough onto a lightly floured surface and knead until smooth.

Divide dough into 4 portions.

Roll 1 portion into a 2cm-diameter log.

Use a lightly floured knife to cut into 2cm pieces. Place on the lined tray.
Repeat with remaining dough portions.

Roll each piece of dough into a ball. Roll each ball over the back of a lightly floured fork. Place on the tray.

To make the leek & sage butter, heat the oil in a frying pan over medium-high heat. Add the leek and cook, stirring, for 1-2 minutes or until golden.

Use a slotted spoon to transfer to a plate lined with paper towel. Add the sage and chilli to the pan and cook for 1 minute or until crisp.

Transfer to the plate. Add butter to the pan and stir for 1-2 minutes or until melted and golden. Pour into a small jug and cover to keep warm.

Bring a saucepan of water to the boil over high heat. Add one-quarter of the gnocchi and cook for 2-3 minutes or until the gnocchi rises to surface. Use a slotted spoon to transfer to serving plates. Repeat with remaining gnocchi. Drizzle over butter and top with leek, sage and chili to serve.