Pumpkin Gnocchi with Roasted Chestnuts and Blue Cheese
Pumpkin Gnocchi with Roasted Chestnuts and Blue Cheese, AKA as the taste of winter on a plate a really satisfying winter warming treat. Yum
- 1 Small Pumpkin: I usually use butternut squash.
- 1 Tbsp Olive Oil.
- 1 Tbsp Coarse Sea Salt.
- 200g Fresh Chestnuts.
- 25g Parmesan Cheese.
- 1 Egg: Beaten.
- 300g Plain Flour.
- 50g Butter.
- 12 Sage Leaves.
- 50g Roquefort Cheese.
- Preheat your oven to 200°C
- Cut your pumpkin in half, scoop out the seeds and then rub the oil into the cut face of the pumpkin, sprinkle over the salt and roast for an hour and a half or until soft.
- Meanwhile cut a cross in the skin of your chestnuts and then place in a small roasting tin and cook in the oven with the pumpkin for 20 minutes.
- When the chestnuts are cooked allow to cool a little and then peel, slice and set aside.
- Once your pumpkin is cooked, scoop out the flesh and pass through a vegetable mill or mash to form a puree and set aside to cool completely before making the gnocchi.
- Take 300g of the cooled pumpkin puree and put in a bowl with the beaten egg, Parmesan cheese and mix.
- Sift in the plain flour and stir until you get a soft dough, you do not want to work this dough too much or your gnocchi will be like bullets.
- The amount of flour you will need will depend on the amount of liquid given off by your puree so be prepared to adjust the recipe.
- Set aside this dough and allow to relax for 30 minutes.
- When ready take your dough and roll into a sausage about 2cm in diameter (do this in batches),cut these into 3cm lengths, the pressure of the knife should make them turn into little pillow shapes.
- Bring a large pan of salted water to the boil, when at a rolling boil throw in the gnocchi and boil until the float, this should take 3-4 minutes, do this in batches.
- Meanwhile melt the butter in a frying pan over a medium high heat and when it stops foaming and begins to colour add in the sage leaves and cook for 30 seconds, set aside anduse these to garnish your dish.
- Now add the chestnuts and cooked goncchi to the butter and toss to cover and serve.
- Finally crumble over the Roquefort cheese and the sage leaves and serve hot.
- You will make far more pumpkin puree than you need but it will save in the fridge for a week or freeze really well and it is great served along side roasted meats, stirred through a risotto or pasta. Of course you can make excess gnocchi, after boiling and cooling they freeze wonderfully. Yum