Pumpkin Gnocchi Recipe Jamie Oliver

Squeeze each in your palm to compress into little uneven gnocchi then drop into the boiling water for 1 minute or until they float. This way the pumpkin will dry out and will not release the water during the preparation of the gnocchi. Cook in a pan of boiling salted water for 2 to 3 minutes as soon as they come up to the surface they re ready.

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Step 2 place the pumpkin slices on a baking sheet pan covered with baking paper.

Pumpkin gnocchi recipe jamie oliver. Finely chop this pumpkin flesh and one of the garlic cloves. Make the hollow where the seeds were a little bigger by scooping out some more pumpkin flesh. Pour in a splash of olive oil then add the chopped pumpkin chopped garlic onion olives and half the rosemary. Slice into 3cm lengths this is your basic gnocchi.

Meanwhile put the asparagus into a large non stick frying pan on a medium low heat with 1 tablespoon of olive oil stirring occasionally. Toss well adding a splash of the cooking water to loosen if needed. Now you can gently roll each piece down a butter pat the back of a fork or a fine grater to add grooves which will help your sauce to stick or simply roll into balls. Season the sauce to taste with sea salt and black pepper then tip it into the gnocchi pan.

Cook gently for 10 minutes or so until. Cook until the broccoli is tender and the gnocchi floats to the surface. Nonna teresa cooked her gnocchi 2 portions at a time as it s so quick and it also means they re less likely to break up. Reserving a cupful of the cooking water drain the gnocchi and broccoli then return to the pan off the heat.

Heat a frying pan over a medium heat. In another frying pan melt the butter and stir in the sieved pumpkin until heated through. Drop the fresh gnocchi into the pan of boiling water and simmer until they rise back up to the top. Cook in a static oven preheated to 200 c 390f for 15 20 minutes or in a ventilated oven at 180 c 350f for 10 15 minutes until they start to slightly dry.