New Zealand Woman’s Weekly
Pumpkin gnocchi with blue cheese & sage
With soft pillows of pumpkin, crispy pancetta, sage and creamy blue cheese, you’ll want to try this recipe!
400g cold roasted butternut
50g Parmesan cheese, grated Salt and pepper, to season
¼ cup walnuts
4 slices pancetta or bacon
8 sage leaves
100g blue cheese, crumbled Drizzle of quality olive oil Squeeze of lemon juice,
1 In a blender, purée the roasted pumpkin. Add the ricotta, egg and Parmesan cheese. Season and blend until combined.
2 Transfer the purée from the blender to a bowl. Mix in the flour with a wooden spoon until the mixture forms a soft dough.
3 Place dough on a floured surface and divide into four pieces. Roll each piece into a 1.5cm-thick log. With a floured knife, cut log into 2cm pieces. At this stage, the gnocchi can be dusted with flour, covered with cling film and set aside or chilled until required.
4 Dry-fry the walnuts in a large pan until toasted, then remove. Add pancetta to the pan and fry until crispy and the fat has been released. Add sage and cook until crispy.
5 Bring a saucepan of salted water to the boil and cook gnocchi in two batches, removing each piece with a slotted spoon as it rises to the surface.
6 Add the gnocchi and walnuts to the pancetta and sage in the pan. Toss to coat.
7 Divide between 4 plates and top with blue cheese. Drizzle with olive oil and a squeeze of lemon to serve.