Makes approx 10 serves
Gnocchi
1 kg Queensland blue pumpkin
3 wh Egg
8 ea Amaretti biscuit, crushed
500 gr Plain flour
350 gr Ricotta
60 gr Grated parmesan
20 gr Salt
Pinch Nutmeg
Method
Bring large pot of salted water to the boil.
Peel and cut pumpkin in to 3 cm pieces. Roast on a bed of rock salt @160° until soft. Remove from oven and moulis immediately.
Place pumpkin mash on to bench fold in other ingredients to form a dough.
Divide dough into 4.
Roll on a lightly floured bench to make a rope 1cm thick. Cut into 2cm pieces.
Put into boiling water and cook, when gnocchi floats leave it for 1 minute.
Remove and place into ice water.
Once cool, drain and toss lightly with olive oil. Portion into 160 gr take away containers.
Sauce
300 gr Butter
60 ml lemon juice
50 gr Pumpkin seed
50 gr Amaretti biscuit
Method
Melt the butter until it starts foaming and turns a nut brown colour. This should take about 15- 20 seconds.
Put the gnocchi into salted, boiling water, cook for one minute then drain. Add a squeeze of lemon to the sauce, add pumpkin seeds, then put the gnocchi into the butter sauce. Spoon into a bowl, sprinkle over the sage leaves, Amaretti crumb and serve.
Crisp sage
1 bnch Sage
Method
Pick, wash and dry sage.
Deep fry the sage leaves for thirty seconds in hot oil until they are crispy then drain onto paper towel.
Garnish
Shaved parmesan