Allyson Gofton - Pumpkin gnocchi with mozzarella

Ingredients

• 1 kilogram crown pumpkin, cut into wedges with seeds removed
• 1 egg, beaten
• ¾-1 cup flour
• 1 teaspoon ground nutmeg or mace
• 2 tablespoons chopped fresh oregano
• ¼ cup grated fresh Parmesan
• 1 tablespoon chopped parsley to garnish
• 1 cup grated mozzarella cheese

Method

1. Roast the pumpkin in a baking dish at 200ºC for 45 minutes until tender. Cool, scoop the flesh from the pumpkin, place in a bowl and mash until smooth.
2. Add the egg, half the flour, nutmeg, oregano and Parmesan cheese. Season well with salt and pepper and mix thoroughly.
3. Knead until smooth, gradually adding the remaining flour if required. Roll into sausage-like cylinders about 2.5cm wide and then divide into 2-3 pieces. Flatten the pieces, pinching the ends to form crescents.
4. Poach 4-5 gnocchi at a time in simmering salted water for 2-3 minutes or until they float to the surface. Remove and place in a greased ovenproof serving dish. Cover and keep warm. Poach the remaining gnocchi.
5. Sprinkle over the mozzarella cheese and fan grill at 180ºC until golden. Serve garnished with the parsley. If you do not have a fan grill, then grill under a moderate temperature until golden and hot. Serve with salad.

Cooks Tips

- For pumpkin gnocchi, you require a dry pumpkin and dry mash. If the mashed pumpkin is moist, cook over a moderate heat, stirring until thick and dry. - For a richer version, pour ½ cup cream, crème fraiche or mascarpone over the pumpkin gnocchi before grilling - delicious!