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.
