Baked pumpkin gnocchi
Serves 4 Ingredients
2 medium potatoes, peeled 25g butter 1 egg 1/3 cup plain flour 150g bacon, sliced 400ml light cream ½ cup Swiss cheese ½ cup parmesan cheese 300g pumpkin, peeled, diced and roasted 2 tsp Keen’s Mustard Powder
Simmer potatoes in water for 15 minutes. Drain, add butter and egg and whisk potatoes until smooth. Fold in flour. Divide the mixture into four portions and roll into thick snakes. Cut the dough snakes into 2.5cm gnocchi pieces. Place into boiling salted water a few at a time, until gnocchi pieces rise to the top. Place boiled gnocchi on to an oven tray and bake in a hot oven (200C) for 10 minutes. Meanwhile fry bacon then add cream, cheeses, pumpkin and mustard powder and simmer for 10 minutes. Assemble dish by placing baked gnocchi into a shallow oven-proof dish and pour over the sauce. Return the gnocchi back into the oven for a further 15 minutes. Serve with a fresh garden salad.