Pumpkin Gnocchi with Butter Sauce - James Martin Chef

Name: Pumpkin Gnocchi with Butter Sauce - James Martin Chef
Ingredients: ½ squash or pumpkin, sliced; 50g butter; 500g cooked potato, riced; 150g plain flour; 2 egg yolks; 50g (or to taste) parmesan, grated; Salt and pepper; 200g butter, diced; 1 lemon juice; 1 small bunch parsley, chopped; Toasted pumpkin seeds; 1 small bunch of sage; Veg oil for frying; Heat the oven to 200°C. Fry the squash in butter in an ovenproof pan until coloured, season, then pop in the oven for 5 to 6 mins.; Heat a large frying and add the butter. When the butter is nut brown, add the lemon juice, cooked squash/pumpkin and parsley. Add the gnocchi, stir through, and season.; Deep fry the sage leaves at 180°C until translucent – about 30 seconds.; To serve, plate the squash, gnocchi and sauce, then scatter over the pumpkin seeds and sage leaves.

www.jamesmartinchef.co.uk

Pumpkin...so much more than just a Halloween prop! Here is it combined with home-made gnocchi and a delicious butter sauce!

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Ingredients

½ squash or pumpkin, sliced
50g butter
500g cooked potato, riced
150g plain flour
2 egg yolks
50g (or to taste) parmesan, grated
Salt and pepper
200g butter, diced
1 lemon juice
1 small bunch parsley, chopped
Toasted pumpkin seeds
1 small bunch of sage
Veg oil for frying
Heat the oven to 200°C. Fry the squash in butter in an ovenproof pan until coloured, season, then pop in the oven for 5 to 6 mins.
Heat a large frying and add the butter. When the butter is nut brown, add the lemon juice, cooked squash/pumpkin and parsley. Add the gnocchi, stir through, and season.
Deep fry the sage leaves at 180°C until translucent – about 30 seconds.
To serve, plate the squash, gnocchi and sauce, then scatter over the pumpkin seeds and sage leaves.