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Pumpkin Gnocchi Recipe

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October 31, 2018

What’s the first thing you think of when someone says Halloween?…. Witches? Ghosts and Ghouls?

Here at Butcombe it’s all about the pumpkin. Whilst they look great carved into a scary face, we think they look even better once turned into gnocchi, and served with wild mushrooms and vegetable crisps to make a colourful autumnal plate.

You’ll find the dish on the specials menu over Halloween in a number of our pubs, but we’ve ‘borrowed’ their recipe for you so you can rustle it up yourself at home too.

 

Pumpkin Gnocchi, Wild Mushrooms, Crispy Sage & Root Vegetable Crisps

Serves 4-6

 

2 x pumpkins, peeled, cut into chunks & roasted

600ml vegetable stock

Plain flour, as required

Rice flour

Water

2 x garlic cloves

2 x sprigs of thyme

Chopped parsley

Sage leaves

Root Vegetable crisps

Veggie Parmesan

 

For 1 pumpkin (to make the gnocchi):

-Mash the pumpkin with a potato masher or whiz in a food processor.

-Place the mashed pumpkin and veg stock into a saucepan and bring to the boil.

-Reduce the heat and stir in flour, it will be ready when the mixture no longer stocks to the sides of the pan.

-Remove from heat and cool.

-Place the cooled mixture onto a rice-floured surface and take large pieces of the dough and roll them into sausage shapes, then slice into 2cm squares or cylinders.

 

For the other pumpkin (to make the puree):

-Blitz the pumpkin in a food processor with the garlic cloves and a little water until smooth.

-Season.

-This recipe will make extra but can be frozen for another time.

 

To serve:

-Bring a pan of salted water to the boil and add the gnocchi, cooking for 2 minutes until floating. Set aside.

-In another pan, fry the mushrooms on a medium high heat with thyme & parsley, add the gnocchi and season.

-Warm the puree, and serve with the mushroom and gnocchi mixture.

-Finish with crispy sage, root vegetable crisps and grated parmesan.

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