Recipe

Pumpkin Gnocchi With Leek And Basil Butter Recipe


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Potato Gnocchi
Ingredients
  • 3/4 c plain flour .
  • 250 g butternut squash .
  • 2 tbsps olive oil .
  • 1 large fresh red chili .
  • 500 g small white potatoes (coliban potatoes) .
  • 32 small fresh basil leaves .
  • 1/2 leek .
  • 40 g butter

Directions
  • Step #1 Preheat oven to 200°C Line baking tray with non-stick baking paper.
  • Step #2 Place washed potatoes & deseeded & quartered squash on the tray & bake for 1 hr or until tender.
  • Step #3 Let cool for 20 mins.
  • Step #4 Peel potatoes & pumpkin & place this in large bowl.
  • Step #5 Add salt & pepper to taste then mash until smooth.
  • Step #6 Stir flour into potato mixture then turn onto lightly floured surface & knead until smooth.
  • Step #7 Divide dough into 4 portions & roll each into a 2cm (1 inch) log.
  • Step #8 Use a lightly floured knife & cut each log into 2cm long pieces.
  • Step #9 Place pieces onto a baking paper lined tray.
  • Step #10 Roll each piece of dough into a ball & then roll each ball over the back of a lightly floured fork to create a slightly oval shaped ball with shallow grooves & place back on the tray.
  • Step #11 Leek & Basil Butter.
  • Step #12 heat oil over medium high heat in a frying pan.
  • Step #13 Cut the pale part of the leek into thin matchsticks & add to the oil.
  • Step #14 Cook 1 - 2 mins.
  • Step #15 Transfer leeks to a papertowel lined plate using a slotted spoon.
  • Step #16 Add basil & chilli to the pan & cook for 1 - 2 mins (until just crisp) then transfer to the plate.
  • Step #17 Add butter to the pan & heat until melted.
  • Step #18 Cover up pan to keep butter warm.
  • Step #19 Cook the gnocchi in 3 or 4 batches In a large-ish saucepan of boiling water until it rises to the surface.
  • Step #20 Drain well & serve onto plates.
  • Step #21 Drizzle each plate with melted butter & top this with leek/basil/chilli.
  • Enjoy the Pumpkin Gnocchi With Leek & Basil Butter recipe

Related Categories

Side Dishes / Potato Dishes
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