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Gnocchi with Pumpkin & Blue Cheese

An unctuous, satisfying vegetarian dish from Piemonte

Gnocchi are eaten throughout Italy, and each region has its own general take on sauces. Piemonte, in the north goes for the family of butter, sage, parmesan - creamy and rich. This sauce is no exception. Mashed roast pumpkin or butternut squash, thickened out with cream and gorgonzola.

INGREDIENTS

pumpkin, butternut squash or gourd of your choice

chilli flakes

olive oil

garlic

butter

sage leaves

gorgonzola, or whichever blue cheese takes your fancy

single cream

nutmeg

pepper

walnuts

potato gnocchi

Watch the video


METHOD

  • Pre-heat the oven to 180ºC

  • Peel and deseed your gourd

  • Cut into big chunks, lay it on a baking tray and and sprinkle with salt, chilli flakes and olive oil

  • Pop it in the oven for 30 minutes

  • Chop the garlic, walnuts and cheese

  • Pop a knob of butter into a hot pan - put some olive oil in too, to stop the butter burning

  • Add the sage leaves and garlic and stir them about a bit to flavour the butter

  • Add the roast gourd chunks and mash them down with a fork. Mashing with a fork means you don't mash down the garlic or sage

  • It takes a bit of time

  • Start boiling the water for the gnocchi

  • Add the cream and stir through

  • Add the nutmeg, cheese and walnuts and give it a good stir

  • Drop the gnocchi into the boiling water. When they start to rise - which takes less than a minute - lift them out with a slotted spoon and put them into the sauce. The water that comes with them will help loosen the sauce

  • Gently mix them through

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