Baked pump­kin gnoc­chi

Isis Town and Country - - Life | Easy Eating -

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

Method

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.

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