Margan Restaurant’s Potato Gnocchi with sage and roast pumpkin
11.08.20
Ingredients for gnocchi
1.5kg raw whole potatoes, skin on
3 egg yolks
300g plain flour
100g parmesan
Salt and pepper to season
Method for gnocchi
Step 1: Pre heat oven to 200. Cover baking tray in rock salt and place whole potatoes on baking tray. Bake in oven for 1 hr or until steam escapes when pierced and fluffy on inside.
Step 2: Scoop potatoes out of skin and pass through a mouli or drum sieve.
Step 3: Add parmesan, salt and egg yolks. Using spatula like a knife, cut through potato until well mixed.
Step 4: Add flour and continue to cut through with spatula. Be careful not to knead or overwork dough.
Step 5: Divide evenly into 4, then divide evenly into 3. Roll each three into a sausage and then cut evenly into wine cork size pillows.
Step 6: Roll each little rectangle shape to form a nice shape using the back of a fork or a gnocchi roller.
Step 7: Place on a lightly floured tray and set aside, ready to cook.
Ingredients- Pumpkin and sage
Half a small butternut pumpkin, peeled, seeds removed, diced in 2 cm cubes.
2 T olive oil
175g butter
20 sage leaves
½ cup shaved parmesan
Method for pumpkin and sage
Step 1: Toss pumpkin cubes in olive oil and lay on a baking tray lined with baking paper. Season with salt and bake for 20 minutes at 190°C.
Step 2: Set aside, keeping warm.
Step 3: Melt butter in a small saucepan for 3 minutes until it just turns brown.
Step 4: Add sage leaves and cook for 1 minute until crisp. Remove leaves and set aside.
To assemble
Step 1: Place gnocchi in a pot of salted boiling water until gnocchi rises to the surface, roughly one minute. Drain and place in a bowl.
Step 2: Add roasted pumpkin, season with salt and pepper and gently toss together.
Step 3: Divide in to 4 bowls.
Step 4: Pour over the browned butter. Place sage leaves on top.
Step 5: Sprinkle with shaved parmesan.
Step 6: Serve.
Can’t be bothered cooking? You can try this dish and others at Margan Restaurant with your Gourmet Traveller Gift Card. Visit here for more details.
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Sharmi Ahmed
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