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
2 x pumpkins, peeled, cut into chunks & roasted
600ml vegetable stock
Plain flour, as required
2 x garlic cloves
2 x sprigs of thyme
Root Vegetable crisps
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.
-This recipe will make extra but can be frozen for another time.
-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.