Calling all veggies! These soft little pillows taste heavenly mixed with roasted pumpkin & a buttery sauce.
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- 200 g sweet potatoes
- 400 g Maris Piper potatoes
- 300 g pumpkin, cut into wedges
- A knob of butter
- 100 g plain flour, plus extra for dusting
- 1 egg yolk
- 1 litre veg stock
- 2 tbsp sunflower oil
- 1 small onion, peeled and finely chopped
- 100 g butter
- 2 tbsp fresh sage leaves, finely chopped
- 1 lemon, finely grated
- Salt and freshly ground pepper
- Preheat the oven to 180C. Prick the potatoes and sweet potato all over using a fork.
- Place on a large baking tray together with the wedges of pumpkin. If using butternut squash instead of pumpkin, use ½ a medium butternut squash with the seeds and fibre removed, and place skin side down.
- Melt the knob of butter and brush the flesh of the pumpkin or butternut squash with the melted butter.
- Put the baking tray in the oven and bake for 1 hour or until the vegetables are tender.
- Remove from the oven and allow to cool. Cut the potatoes in half and scoop the flesh into a bowl. Scoop the flesh from the pumpkin or butternut squash and put this into the bowl also. Either put the potatoes and pumpkin through a mouli or mash thoroughly and put into a large bowl.
- Next, sift in the flour, add the egg yolk and mix with a wooden spoon. Season with some salt and pepper.
- Fit a piping bag with a 2 cm nozzle and fill with some of the mixture. Have ready a floured tray and pipe lengths of gnocchi onto the tray, then cut into 2 cm lengths before poaching in a pan of boiling vegetable stock. Alternatively, have ready a pan of boiling vegetable stock on the stove. Squeeze the mixture through the tip of the piping bag and cut into 3 cm lengths so that the pieces drop into the pan. Cook in the stock for about a minute.
- The gnocchi are cooked when they float to the surface and you should then remove them carefully with a slotted spoon and arrange them on a tray. You will need to cook the gnocchi in about four batches.
- To make the butter and sage sauce, heat the oil and sauté the onion for 3 to 4 minutes until softened but not coloured. Add the sage and sauté for half a minute. Stir in the butter until melted, then remove from the heat and stir in the lemon zest. Season to taste with salt and pepper.
- Serve the gnocchi with the melted sage butter drizzled on top.