Pumpkin Gnocchi with Leek & Basil Sauce
Serves 4
500g coliban potatoes
250g butternut pumpkin, deseeded, quartered
1C plain flour
2Tbsp olive oil
1/2 leek, cut into matchsticks
1/2C chopped basil leaves
1 long, deseeded, thinly sliced red chilli
40g margarine or butter
1. Preheat oven to 200C and line a couple of trays with baking paper. Roast potatoes & pumpkin for 1 hour or until tender. Cool for 20 minutes before peeling and mashing until smooth. Add flour and stir with a wooden spoon until combined. Turn out onto a lightly floured surface and knead until smooth, adding more flour if needed.
2. Divide dough into 4 portions and roll each into a 2cm diameter log. Use a lightly floured knife to cut into 2cm pieces and roll each piece into a ball. Roll over the back of a lightly floured fork to make gnocchi pattern. Place on a lined baking tray and set aside until needed. Bring a saucepan of water to the boil over high heat.
3. In the meantime, heat oil in a frying pan over medium heat. Add leek and cook for 1-2 minutes, stirring, until golden. Add basil leaves & chilli, and cook for a further 1-2 minutes. Use margarine (or butter) to deglaze the pan, pour sauce into a jug and keep warm.
4. Cook gnocchi in boiling water in batches for 2-3 minutes each, or until they rise to the surface. Use a slotted spoon to transfer to serving plates and top with leek and basil sauce.
Nutrition Information (per serve)
Energy 1642kJ, Protein 8.4g, Fat (Total) 18.1g (Saturated) 2.7g, Carbohydrate (Total) 46.3g (Sugars) 3.8g, Dietary Fibre 4.6g, Sodium 45.3mg. 2.75 serves of vegetables.
(Adapted from: Australian Good Taste Magazine, Volume 11 Number 7 - July 2006)
