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Recipe

Pumpkin gnocchi with blue cheese and sage

With soft pillows of pumpkin, crispy pancetta, sage and creamy blue cheese, you’ll want to try this Nici's incredible pumpkin gnocchi recipe for the perfect weeknight meal

May 07, 2018 12:54am
By Nici Wickes
  • 30 mins cooking
  • Serves 4
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Ingredients

  • 400 gram cold roasted butternut (not steamed)
  • 120 gram ricotta
  • 1 egg
  • 50 gram Parmesan cheese, grated
  • salt and pepper, to season
  • 200 gram flour
  • 1/4 cup walnuts
  • 4 slice pancetta or bacon
  • 8 sage leaves
  • 100 gram blue cheese, crumbled
  • drizzle of quality olive oil
  • squeeze of lemon juice, to serve

Method

  • 1
    In a blender, purée the roasted pumpkin. Add the ricotta, egg and Parmesan cheese. Season and blend until combined.
  • 2
    Transfer the purée from the blender to a bowl. Mix in the flour with a wooden spoon until the mixture forms a soft dough.
  • 3
    Place dough on a floured surface and divide into four pieces. Roll each piece into a 1.5cm-thick log. With a floured knife, cut log into 2cm pieces. At this stage, the gnocchi can be dusted with flour, covered with cling film and set aside or chilled until required.
  • 4
    Dry-fry the walnuts in a large pan until toasted, then remove. Add pancetta to the pan and fry until crispy and the fat has been released. Add sage and cook until crispy.
  • 5
    Bring a saucepan of salted water to the boil and cook gnocchi in two batches, removing each piece with a slotted spoon as it rises to the surface.
  • 6
    Add the gnocchi and walnuts to the pancetta and sage in the pan. Toss to coat.
  • 7
    Divide between 4 plates and top with blue cheese. Drizzle with olive oil and a squeeze of lemon to serve.

Notes

  • Try using this year’s winner of the fresh, unripened cheese category, Clevedon Buffalo Ricotta, and for the blue cheese, try award winners Puhoi Valley Matured Kawau Blue or Kapiti Kikorangi.

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