"This gnocchi is inspired by a pumpkin tortelli filling from Lombardy and my time working alongside Franca Manfredi," says chef Sean Moran. "She used to use mustard fruits from Italy to bring sweetness, which I substitute with candied orange. I've swapped the almonds with walnuts because they're in season in autumn."
- 2 kg butternut pumpkin
- 50 ml extra-virgin olive oil
- 75 gm walnuts
- 1 free-range egg
- ¼ tsp freshly grated nutmeg
- 1 tbsp chopped candied orange
- 50 gm self-raising flour
- 50 gm potato flour
- 150 gm butter
- ½ cup sage leaves
- 2 garlic cloves, finely chopped
- 200 gm aged pecorino or Grana Padano, finely grated
- 1Preheat oven to 180°C. Halve pumpkin horizontally and remove seeds, then place on an oven tray, drizzle with oil and season well. Bake until tender (1½ hours), drain off any liquid and leave to cool.
- 2Meanwhile, toast walnuts (10 minutes), then rub off skins in a tea towel, breaking them up to form a coarse crumb. Transfer crumbled walnuts to a bowl.
- 3Scoop flesh from pumpkin into a bowl. Working in batches, wring flesh through a double layer of muslin to remove excess liquid; this will intensify the flavour and avoid a heavy gnocchi. Scrape pumpkin onto a work surface, and, using a pastry scraper, mash to a paste. Mix in 25gm walnuts, egg, nutmeg and orange, then season to taste. Sift flours then scatter most over pumpkin mixture and bring dough together until just combined. Divide dough into walnut-sized portions and roll each portion into a 6cm-torpedo shape and place on a floured tray.
- 4Cook gnocchi in batches in a large saucepan of boiling salted water until they float (4 minutes). Remove with a slotted spoon and transfer to plates.
- 5Meanwhile, melt butter in a frying pan over medium heat, cook sage leaves until crisp (1 minute), add garlic and cook until light golden (5 seconds). Spoon sauce over gnocchi and sprinkle with remaining walnuts and pecorino.
Gnocchi can be frozen at the end of step 3 for 1 month. Cook from frozen adding 1 minute to the cooking time.