SEA­SON'S EATINGS

THERE'S NO BET­TER TIME TO EN­JOY HEARTY COM­FORT FOOD WITH FRESH, SEA­SONAL VEG

Better Homes and Gardens (Australia) - - Advertisin­g Feature -

Win­ter's here and you know what that means! Hearty dishes are back on the menu and the crop of fresh Aussie win­ter ve­g­ies is com­ing into your lo­cal Wool­worths, ready to make your favourite recipes shine. Take your pick of pump­kins for soup, roast­ing or even mak­ing gnoc­chi (check out this easy recipe), pota­toes per­fect for roast­ing or mash­ing, and all the trim­mings you could ever want for a win­ning win­ter fam­ily feast.

ROAST PUMP­KIN GNOC­CHI WITH CRISP PRO­SCIUTTO, LEEK AND CHIVES

Prepa­ra­tion time 30 mins Cook­ing time 60 mins Serves 4 800g but­ter­nut pump­kin

1 Tbsp olive oil

1 egg yolk 1/2 cup finely grated parme­san, plus ex­tra, to serve

Pinch of nut­meg

11/2 cups plain flour, ap­prox­i­mately 100g pro­sciutto, cut into strips 60g but­ter

1 leek, cut into juli­enne

1 Tbsp snipped chives

STEP 1 Preheat oven to 200°c. Peel pump­kin, re­move and re­serve seeds. Cut pump­kin into 3cm pieces. Toss pump­kin with olive oil and place on an oven tray lined with baking pa­per. Roast for about 40 min­utes or un­til lightly browned on the edges and dry. Trans­fer pump­kin to a bowl to cool. Mash un­til smooth.

STEP 2 Add egg yolk, parme­san and nut­meg and sea­son to taste. Mix with a fork un­til just com­bined. Add 1¼ cups of the flour and mix gen­tly un­til in­cor­po­rated, adding more flour, if nec­es­sary, un­til mix­ture is not sticky. Do not over­mix, the dough will be soft. Trans­fer to a lightly floured sur­face and knead lightly.

STEP 3 Di­vide dough into 6 equal por­tions and roll into a 2cm-thick log, then cut into 2cm lengths.

STEP 4 Heat a fry­ing pan over medi­umhigh heat, add pro­sciutto and cook un­til crisp. Drain on pa­per towel. Wipe pan clean, then re­turn to heat and add but­ter. STEP 5 Add leek to pan and cook over medium heat, stir­ring oc­ca­sion­ally, for 10 min­utes, or un­til ten­der and translu­cent. Stir in chives (re­serv­ing some for gar­nish) and half the pro­sciutto.

STEP 6 Cook gnoc­chi in boil­ing, salted wa­ter for 2-3 min­utes or un­til they float. Add a spoon­ful of cook­ing wa­ter to leek sauce, then drain gnoc­chi.

STEP 7 Add gnoc­chi to leek sauce and toss well to coat. Spoon into warm serv­ing bowls and gar­nish with re­served chives and pro­sciutto and ex­tra parme­san.

CHANGE IT UP! Tra­di­tional gnoc­chi is made with potato, but sweet potato also makes a great base and gives the gnoc­chi a sweeter taste and gor­geous colour.

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