Pumpkin gnudi
- Preparation and cooking time
- Prep:
- Cook:
- A little effort
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1 small Delica pumpkin or 1 medium butternut squash
- 75g parmesan cheese(or vegetarian alternative), finely grated, plus extra to serve
- 125g ricotta
- 70g plain flour
- 1 egg yolk
- pinch of ground nutmeg
- 50g yellow chanterelleswashed
- 1 head of cavolo nerostalks removed
- 1 small head of tardive or radicchioseparated into leaves
BUTTERMILK SAUCE
- 2 small round shallotsfinely sliced
- 70ml white wine
- 30ml white wine vinegar
- 250g salted butterdiced
- 100ml buttermilk
- 100ml double cream
Nutrition: Per serving
- kcal620
- fat50.9g
- saturates31.2g
- carbs20.2g
- sugars4.3g
- fibre4.7g
- protein16.2g
- salt1.6g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Put the pumpkin on a baking tray and roast for 1 hr 30 mins or until soft all the way through. Allow to cool slightly, cut it in half, scoop out the seeds and peel off the skin. Mash the flesh to a smooth paste and allow to cool. Drain any excess liquid in a sieve, if you need to.
step 2
Put the parmesan in a bowl along with the ricotta, flour, egg yolk, ¼ tsp of salt and the nutmeg. Weigh out 75g of pumpkin flesh, then mix it into the other ingredients to make a smooth dough. Divide into 24 pieces and roll into balls. Put on a lined tray, cover lightly and chill until ready to cook.
step 3
Put the shallots in a small pan with the white wine and white wine vinegar, bring to a boil, then reduce the heat and simmer for 6-7 mins or until the shallot is very soft and the liquid has all but evaporated.
step 4
Meanwhile, put the butter in a medium pan over a medium heat. Cook for 5-6 mins or until it turns a nutty brown colour and smells nutty. Add the buttermilk and cream to the shallots, bring to a boil, then remove from the heat and pour into a blender. Blend on a high speed until smooth, and while still blending, slowly pour in the caramelised butter and all the sediment at the bottom of the pan until you have a homogenised sauce. Set aside in a pan with a lid and keep warm.
step 5
When ready to cook the gnudi, bring a pan of lightly salted water to the boil, turn down to a gentle simmer and add the gnudi to the water in batches of 6. Allow them to rise to the surface and then simmer for 3-4 mins or until light and fluffy. Lift out with a slotted spoon, shake off any liquid and add straight to the sauce. Repeat with the remaining gnudi.
step 6
Add the mushrooms to the pan with the sauce and gnudi, and put back on the heat for 2 mins to gently cook them through. Meanwhile, bring a pan of lightly salted water to the boil, add the cavolo nero and cook for 2 mins until just wilted. Drain well and season.
step 7
Put the cavolo nero in a pasta-style bowl. Top with the gnudi, mushrooms and a good few spoonfuls of sauce. Top with the tardivo and finish with a grating of parmesan and black pepper.
