Tuesday, October 22, 2013

Potato Gnocchi in Honey Roasted Pumpkin and Spinach Sauce

4 x Large desiree potatoes
1 x Cup of flour
2 x Large eggs
1/2 Butternut pumpkin
2 x Tbls of honey
1/4 Tsp cinnamon
1 Tsp grushed garlic
Olive oil
250ml cream
1/2 Cup of spinach

Boil whole potatoes in a pot of salted water until you're able to pierce with a knife. Don't over boil. Remove potatoes from water and remove skin by using a clean tea towel. Then, using a fine sive, mash potatoes through it into bowl. Create a well in the middle of the potato and crack the eggs into it. Slowly mix the surrounding potato into the eggs. Don't over mix. Once combined, start to add flour. Once slightly combined, poor mixture onto floured surface and start to lightly knead until dough becomes elastic. You may need to add more or less flour. Roll dough into long snake and cut small 3cm long pieces from it. Press gnocchi with back of fork if you wish. Then, in a pot with boiling salted water, throw 10 or so pieces of gnocchi in at one time. Boil for around 3mins. Remove with a slotted spoon and dry on kitchen towel.

Pumpkin sauce
Pre-heat oven to 200 deg. Cut the pumpkin into large chunks. Place honey, garlic and a splash of water and olive oil in to a jug and place in microwave on high for around 30 secs. Then, place pumpkin into baking tray and pour honey mixture over. Season with salt and pepper and then place in oven for about 20-30mins. Once pumpkin is starting to brown, remove from oven and place (with skin removed) into a blender. Add cream, cinnamon, another splash of olive oil and a splash of water and blend until well combined.

In a heavy based saucepan over high heat, add olive oil (and some butter if you want), plus gnocchi and spinach leaves. Saute gnocchi until it starts to go slightly golden. Add pumpkin sauce and saute for another 2-3mins. Serve with Parmesan cheese.