Pumpkin and Nutmeg Gnocchi with Salami and Oregano Butter
slightly adapted from here
Serves 4
For the Oregano Butter:
60g butter
60g chopped pepper salami (I used Truffle salami)
12 springs of oregano, leaves picked
zest from 1 lemon
juice of ½ lemon
For the Pumpkin and Nutmeg Gnocchi:
4 potatoes (about 500g) (I used Dutch Creams), scrubbed and pricked all over with a skewer
½ butternut pumpkin (about 500g)
40g finely grated Parmesan
100g - 200g plain flour, or more depending on how wet your pumpkin/potatoes are after roasting
sea salt and cracked black pepper
½ teaspoon freshly grated nutmeg
2 egg yolks
Make the Gnocchi:
Preheat the oven to 200 degrees C. Line a baking pan with baking paper.
Place the potatoes and pumpkin (cut side down) on the prepared baking tray and bake for 1 hour or until soft and the skins are crispy. Remove the pan from the oven allow them to cool down enough to handle.
Cut the potatoes in half and scoop the flesh into a bowl, along with the scopped out flesh of the pumpkin and mash until smooth. I use a potato rice as I find it gives a smooth, light consistency to the gnocchi. Add the Parmesan, 100g of the flour, salt, pepper and nutmeg and mix to combine. Add the egg yolks and stir until the mixture comes together. You may need to add quite a lot more flour to bring the mixture together as a dough, it will all depend on how much water the pumpkin/potatoes have lost in the roasting process. Only add as much flour as it takes to form a soft dough. If you add too much flour, your gnocchi will be tough. Knead on a lightly floured surface for 1 minute or until a soft dough forms.
Roll the dough into a 2cm wide rectangular logs. Cut into 2cm thick squares and place on a floured surface until your ready to cook them.
Make the Oregano Butter:
Before you start to cook the gnocchi, you should get on with the Oregano Butter.
Melt the butter in a large non-stick frying pan over medium heat. Add the salami and oregano and cook for 2-3 minutes or until crisp.
Cook the Gnocchi:
Cook the gnocchi in batches, in a large saucepan of salted, boiling water for 3-4 minutes or until firm and floating to the surface. Remove with a slotted spoon and add them to the frying pan with the Oregano Butter.
Fry for another 4-5 minutes or until golden. Add the lemon zest and juice, salt and pepper and toss gently to combine.
For the Oregano Butter:
60g butter
60g chopped pepper salami (I used Truffle salami)
12 springs of oregano, leaves picked
zest from 1 lemon
juice of ½ lemon
For the Pumpkin and Nutmeg Gnocchi:
4 potatoes (about 500g) (I used Dutch Creams), scrubbed and pricked all over with a skewer
½ butternut pumpkin (about 500g)
40g finely grated Parmesan
100g - 200g plain flour, or more depending on how wet your pumpkin/potatoes are after roasting
sea salt and cracked black pepper
½ teaspoon freshly grated nutmeg
2 egg yolks
Make the Gnocchi:
Preheat the oven to 200 degrees C. Line a baking pan with baking paper.
Place the potatoes and pumpkin (cut side down) on the prepared baking tray and bake for 1 hour or until soft and the skins are crispy. Remove the pan from the oven allow them to cool down enough to handle.
Cut the potatoes in half and scoop the flesh into a bowl, along with the scopped out flesh of the pumpkin and mash until smooth. I use a potato rice as I find it gives a smooth, light consistency to the gnocchi. Add the Parmesan, 100g of the flour, salt, pepper and nutmeg and mix to combine. Add the egg yolks and stir until the mixture comes together. You may need to add quite a lot more flour to bring the mixture together as a dough, it will all depend on how much water the pumpkin/potatoes have lost in the roasting process. Only add as much flour as it takes to form a soft dough. If you add too much flour, your gnocchi will be tough. Knead on a lightly floured surface for 1 minute or until a soft dough forms.
Roll the dough into a 2cm wide rectangular logs. Cut into 2cm thick squares and place on a floured surface until your ready to cook them.
Make the Oregano Butter:
Before you start to cook the gnocchi, you should get on with the Oregano Butter.
Melt the butter in a large non-stick frying pan over medium heat. Add the salami and oregano and cook for 2-3 minutes or until crisp.
Cook the Gnocchi:
Cook the gnocchi in batches, in a large saucepan of salted, boiling water for 3-4 minutes or until firm and floating to the surface. Remove with a slotted spoon and add them to the frying pan with the Oregano Butter.
Fry for another 4-5 minutes or until golden. Add the lemon zest and juice, salt and pepper and toss gently to combine.
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