• Recipe: Chrissie's new favourite Gnocchi

Tuesday, January 24, 2012



Lindoni’s pumpkin, sweet potato and ricotta gnocchi


Ingredients

1 pumkin or 2.5kg of pumkin, peeled and diced into 4cm pieces

2 sweet potatoes or 1.25kg of sweet potato peeled and diced into 3cm pieces

1 bulb of garlic peeled and sliced.

Sea salt

Olive oil


300g Semolina

5 whole eggs

800g fresh ricotta (we use buffalo ricotta)

200g freshly grated parmesan cheese


For the sauce

250ml cream- reduced by half

30g fresh mixed herbs, oregano,rosemary thyme and parsley

50g parmesan

Sea salt


Method

In a large baking tray place diced pumkin, sweet potatoes and garlic, season with sea salt and toss with olive oil. Cover with foil and cook in a moderate oven 180°c-200°c for approx 1hr or until tender. When done place vegetable mix in a strainer to remove any excess liquid. Combine strained vegetables with eggs, semolina, ricotta and parmesan and blend in a food processor until smooth.

Line a 40cm baking tray with baking paper, making sure to also cover the sides. Spread the gnocchi mix evenly over the bottom of the tray to a desired height of about 2cm. Cover with baking paper and bake for 1hr at 180°c. Let cool completely before removing paper and cut to desired shape.


For the sauce

Place the cream in a sauce pan over a low heat and reduce by half, add herbs and sea salt and remove from heat, stir in parmesan cheese.


To plate

Reheat gnocchi and place in a bowl or plate, pour over sauce and if desired sprinkle with extra parmesan and finish under a salamander or a grill.




Advertisement
Advertisement

Latest from 3pm Pick-Up

The Crazy Outfits Of Julia Morris

Wednesday, October 01, 2014 More

What If We Told You All Pixar Movies Are Connected?

Wednesday, October 01, 2014 More

Michelle Bridges: Stop The Fat Shaming

Tuesday, September 30, 2014 More

Kyly Clarke On Her Competition Mark Holden

Tuesday, September 30, 2014 More

Jane's Tropical Holiday Snaps

Monday, September 29, 2014 More

Dan MacPherson Plays 'The Google Game'

Monday, September 29, 2014 More
Advertisement