Slow Food UK’s Pumpkin Gnocchi with Grana Padano
This is the post where I fit all the images together like a puzzle. It’s so much easier to make Gnocchi. An interesting dish for me as I don’t like potatoes much. I do love the weird varieties but the humble, boring, pedestrian one sold across the UK with no flavour just passes me by. This is a great recipe as it’s cheap, tasty and incredibly simple to make and once mastered you could do so many variations. Made by Chef and Slow Food Ambassador, Francesco Mazzei at the Grana Padano event I went to recently. It’s one I will be keeping up my sleeve based on the paltry cost for an impressive dish where the ingredients will probably be in your fridge (well mine anyway apart from the Pumpkin). This dish is perfect for Autumnal or Winter evenings particularly with Halloween approaching. I’m not into unneccasary kitchen gadgets however, a potato ricer is really useful for this recipe. You can buy them from the usual online retailers or good old John Lewis. Get the one with rubber handles as you do have to be quite firm and it saves sore hands and is much easier for kids if they are involved.
100g OO Flour
1 egg yolk
1 cooked potato (or 100g if you need to be precise) (you don’t need to peel it as once dispatched through the Ricer the skin will have detached itself)
1 pinch salt
I large dessert spoon of cooked pumpkin or 100g if you like to be precise (cooked day before to ensure you’ve got as much liquid removed as possible)
50 g Butter
100g Grana Padano
Sage Leaves (Fresh)
1. Sieve 100g Flour onto a work surface. Place riced potato on top followed by a generous dessert spoon of cooked and blended pumpkin (with juices removed), a pinch of salt and egg yolk.
2. Mix the ingredients together gently with your hands using a light kneading action
3. Roll it out into a long roll (like a sausage shape). Cut in two, continue to roll so it’s the diameter of a Smartie tube. Use a knife or fork to cut the Gnocchi mixture into bite size shell shapes.
4. If you have lots of utensils bring out the Gnocchi board and roll the shapes individually down the board until each one has a row of tramlines running round it. If like me you don’t need lots of utensils, use a fork and roll each one over the prongs as you roll it down the board. It has the same effect.
5. Boil a pan of lightly salted boiling water. Dropping a spoonful of olive oil into the water to help the Gnocchi separate.
6. Drop the Gnocchi into the boiling water and gently push them under the water to ensure they cook properly.
7. After 3-4 mins they should be cooked. Floating to the top should tell you they’re cooked. However, I’d recommend trying one as everyone has different ideas about what is cooked to perfection.
8. Remove from the water and drain.
9. Add a large spoon of butter to a frying pan. Once melted add the cooked Gnocchi. Once coated with melted butter, they should glisten or possibly even sparkle slightly add a few sage leaves and 100g Grana Padano. Once this is combined or slightly melted remove from the heat and serve immediately.