Tommy & Rach’s Pumpkin Gnocchi.

INGREDIENTS

Roast Pumpkin puree

• 800g Kent Pumpkin, chopped into large cubes

• 4 spriggs Lemon thyme, stripped 

• Sea salt

• 100ml Cream

• 20g Butter

Gnoochi 

• 1kg Royal Blue potatoes, washed

• 2 large egg, beaten

• 200-250g plain flour, plus extra for shaping

• salt

Brown Butter Sage sauce 

• X4 Shallots, cut into quarters

• X3 garlic cloves, sliced

• ½ tea spoon dried Chilli flakes 

• 400g unsalted butter

• x30 sage leaves

• Salt

• 50ml Maple syrup 

• 200g Meredith valley Goats cheese

METHOD

PUMPKIN PUREE

1. Heat oven to 180C

2. Cut pumpkin in large pieces, skin removed , season with salt and thyme. Place garlic onto tray and bake for 20mins. 

3. Remove from oven and using a stick blender puree the pumpkin cream, and stir through butter. Season to taste. Set aside.

BROWN BUTTER SAGE SAUCE

1. In a saucepan on medium heat, melt butter. 

2. Add shallots garlic chilli and sage. Continue to cook, watching the colour turn to golden. Once the shallots have some colour, add the maple and swirl the pan around until all combined. 

3. remove from heat and pour into a glass jug and set aside to cool. 

4. **Use a few spoons into a clean pan when frying up gnocchi
   

GNOCCHI

1. Steam the potatoes for 15-20 mins until tender. 

2. Allow steam to evaporateand potato to cool before removing potato skin, then mashing with a potato ricer. . 

3. Add the eggs and some seasoning, mix briefly 

4. Sift over the flour and bring together to make dough. It should feel dry to the touch but not crumbly. Add more flour if needed, then knead a few times on a floured work surface.

5. Bring a large pan of water to the boil with plenty of salt. 

6. Split the dough into tennis-ball-sized pieces, then roll into finger width ropes. Dust with a little flour, then cut into bite-sized pieces. 

7. Roll over a Gnocchi Paddle to create the lines of texture.

8. Boil in batches until they float to the surface then remove a place onto a lightly buttered tray. 

9. When all gnocchi is cooked, heat a large skillet on medium heat and add *some burnt butter sauce* and fry gnocchi until golden on one side. 

10. Season with salt and set aside to serve. 

SERVING

1. Create a bed on pumpkin puree

2. Place gnocchi around the centre

3. Dot piece of Goats Cheese between gnocchi

4. Garnish with carmelised pieces of shallot and cripsy sage leaves

5. Finished with plenty of brown butter sauce drizzled over the dish.

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