BUTTERNUT & PARMESAN GNOCCHI

(Serves 4) 

Ingredients: 

6 potatoes 

Knob of butter 

100ml Cream 

2 Tbsp Willowcreek Olive Oil 

1 Egg 

200g Flour 

Handful of fresh sage 

2 – 3 sprigs of fresh thyme 

1 clove garlic (finely chopped) 

1 Butternut (medium), halved 

2 Tbsp Willowcreek Olive Oil 

1 tsp Paprika 

1 tsp Fennel seeds 

2 – 3 sprigs of fresh thyme 

Salt 

Pepper 

Method: 

  • Scour the halved butternut with a knife, and then rub olive oil, paprika, fennel seeds & thyme into the flesh. Place in your Siemens oven and bake at 200 degrees Celsius for 60 minutes. 
  • Next, bring a pot of water to the boil on your Siemens induction hob. 
  • In a bowl, mix together the soft flesh of baked & peeled potatoes, flour, seasoning, finely chopped sage & egg. Combine until a dough-like ball forms. 
  • On a floured surface, roll out the gnocchi dough into long sausages & cut into small pillows using a knife that has been lightly dusted with flour to prevent it from sticking 
  • Blanch your gnocchi in the simmering water. Once the gnocchi pillows start to float, you will know they are ready (approx. one minute. Remove from water, set aside & coat with Willowcreek Olive Oil
  • In a Scanpan sauté pan, sauté the gnocchi at high heat with a knob of butter, finely chopped thyme & garlic.
  • Once the butternut is beautifully baked, dice and drizzle with a dash of Parmesan-flavoured Willowcreek Olive Oil. Set aside about 1/3 of the peeled butternut in a container, add the cream and butter and blend with your Bamix until a nice and smooth puree is formed. Set aside for plating 
  • Serve the gnocchi on a bed of pumpkin puree with the diced pumpkin decorating the plate, and finish with the sautéed gem lettuce, grated parmesan & final pinch of salt and pepper.