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