Borough Market's gnocchi with drumlin cheese velouté and pumpkin seed crumble
Paula McIntyre's vegetarian dish cooks pumpkin gnocchi from scratch, in a light, cheesy sauce
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Cooking tools:
- Gnocchi roller
- Kitchen scale
- Oven
- Baking sheet
- Parchment paper
- Fork
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Rolling pin
- Saucepan
- Pot
- Slotted spoon
- Grater
- Spoon
- Serving bowl
Ingredients
- 250g pumpkin (jap or crown prince work well)
- 250g desiree or rooster potatoes
- 1 tbsp olive oil
- 200g desiree or rooster potatoes
- 2 egg yolks
- 100g 00 flour
- 1 shallot, finely chopped
- 25g butter
- 100ml dry cider
- 250ml vegetable stock
- 250ml double cream
- 100g Drumlin cheese, grated
- 1 egg white
- 25g pumpkin seeds
- 25g oats
- 2 tbsp olive oil
- A handful of parsley, finely chopped
- 100g soft Corleggy goat's cheese, crumbled
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