Ricotta Gnocchi with pumpkin and blue cheese sauce
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- Serves:
- 8
- Prep time:
- 45 minutes
- Cooking time:
- 20 minutes
- Level of Difficulty:
- Easy
- Cuisine:
- Italian
- Function:
- FullSteam, Induction, FlameSelect®
Ingredients
Gnocchi
| 300 g ricotta | |
| 200 plain flour | |
| 2 eggs | |
| ½ bunch basil roughly chopped | |
| 1 tsp salt | |
| ½ tsp cracked black pepper | |
| 50 g extra flour for rolling | |
| Olive oil, to coat |
Sauce
| 50 ml olive oil | |
| ½ onion finely cut | |
| 2 cloves crushed garlic | |
| 100 g blue cheese | |
| 500 ml cream | |
| 200 g butternut pumpkin, peeled and grated | |
| ½ bunch basil roughly chopped |
Method
Gnocchi
Place all ingredients in a medium mixing bowl and combine. Set aside for 30 minutes then cut the dough into 4 pieces, lightly flour the bench and roll each piece into 1 cm round logs then cut into 2-3 cm pieces.
Place onto baking paper on the large steamer tray. Put into the oven on FullSteam for 10 minutes then remove and place on a tray to cool. Coat with olive oil to prevent sticking.
For the sauce
Select induction or FlameSelect® level 8. Place a large frying pan down and add 50 ml olive oil. Sauté onions and garlic until lightly coloured then add the blue cheese and cream, increase cooktop to level 9 to bring it to a boil. Stir constantly until the cheese dissolves then add the grated pumpkin and simmer for a further 5 minutes. Add the cooked gnocchi, once heated through add the basil. Stir and serve.
Authors Bio:
Warren is a chef with over 20 years of cooking experience, ranging from Michelin Star Restaurants to 5 star Hotels. He is highly passionate about embracing technology to create food that is visually stunning, tasty and packed with a whole lot of nutritional goodness.
