Pumpkin gnocchi with blue cheese & sage

SERVES 4

With soft pillows of pumpkin, crispy pancetta, sage and creamy blue cheese, you’ll want to try this recipe!

400g cold roasted butternut

(not steamed)

120g ricotta

1 egg

50g Parmesan cheese, grated Salt and pepper, to season

200g flour

¼ cup walnuts

4 slices pancetta or bacon

8 sage leaves

100g blue cheese, crumbled Drizzle of quality olive oil Squeeze of lemon juice,

to serve

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.