Regular readers of my blog will know that my husband knows his way around the kitchen. My chef has just been promoted to Sunday Collector's Associate Editor, as he's written a recipe for you all! We tried a gnocchi dish at a restaurant recently and liked it so much, Mark re-created a version at home. I'm not going to lie, it's quite the production* - you will need a few hours spare...but it's completely worth it.
Pumpkin, Spinach and Potato Gnocchi with Fetta and Pine Nuts
1.5 butternut pumpkins
1 large packet baby spinach
4 large floury potatoes
1kg “00” Flour
40g Pine Nuts
150g Sheep’s milk Fetta
Salt and Pepper
Boil 4 large potatoes until they can be relatively easily pierced with a fork. Remove and drain. When cool, skin the potatoes.
Skin one and a half butternut pumpkins, cut into 2cm cubes and bake for 30 minutes at 150 degrees until soft. Set half aside for sauce.
Steam 2/3 of baby Spinach until wilted and then dry, and chop into very small pieces. Ensure 1/3 of the spinach is left uncooked for sauce.
Mix the potato, pumpkin and spinach together on a clean work space and add 400g of “00” flour. Knead together with hands and keep adding flour until a dough is formed and the dough can be rolled without sticking. Do not use a food processor, as it will spoil the consistency of the finished product.
Cut the dough into 5 or so workable pieces and then roll long sausages on a floured surface, until the diameter is 1.5cm (approx). Then cut the dough sausages into 2cm lengths and dust with some more flour. Press each gnocchi with a fork to leave an indentation allowing a “grip” for sauce.
Place required amount of gnocchi in a pot of salted boiling water and remove when gnocchi floats to the surface. Put left over uncooked gnocchi in a sealable bag and freeze for future use.
Heat a generous amount of olive oil in a pan and when hot put the gnocchi in the pan and pan fry until very slightly golden.Sprinkle in pine nuts.
Put the remaining half of baked pumpkin in the pan and two handfuls of baby spinach. When spinach is wilted cut heat and add a crumbled sheep’s fetta and stir using residual heat to slightly soften the fetta.
Season with salt and pepper and serve with a sprinkling of parmesan cheese. Serves 4. *The addition of veggies to the gnocchi (purely to hide vegetables in a food baby Sunny will eat) can be left out if you choose, as you'll find enough flavour in the sauce.