GENUINELY SOUTHERN FORESTS PUMPKIN AND POTATO GNOCCHI

Get ready for a delicious autumn comfort dish with this recipe for Pumpkin and Potato Gnocchi. Made with seasonal produce, this dish is perfect for a cozy night in. For the best results, use a flavorful variety of pumpkin such as Japanese or Butternut, and a starchy white potato like Russet or Yukon Gold.

Serves 4

INGREDIENTS

· 400g pumpkin, peeled and chopped into chunks · 2 large white potatoes, peeled and chopped · 1 beetroot, peeled and cut into chunks · 1 cup macadamias · 1/2 cup plain flour · 1/2 cup grated parmesan · 4 tbsp salted butter

· 1 handful of basil · 1/4 cup cream

METHOD

1. Drop the pumpkin and potato into a large pot of rapidly boiling water. Cook until very tender, strain and set aside.

2. In another pot of boiling water add the beetroot and boil until very tender.

3. Set aside a cup of pumpkin and mash the rest along with the potato, adding 1 tbsp butter and mix well.

4. Add the parmesan and mix. Add the flour and form a dough. Roll into logs and chop the gnocchi into bite-sized pieces. You may need to add more flour.

5. Drop the gnocchi into a clean pot of boiling water. When the pieces float, they are cooked. Scoop them out and set aside.

6. Blitz the remaining pumpkin, season well and stir in the cream and remaining parmesan. Set aside.

7. Blitz the beetroot, adding a decent amount of the boiling water, until a puree is formed.

8. Heat a heavy based saucepan and melt the remaining butter. Add the torn basil and lightly fry the gnocchi. Add the nuts.

9. Put a pool of the pureed pumpkin on the plate, then some beetroot and then top with gnocchi, nuts and basil and finish with some more parmesan. Season well and serve immediately.

Image credit: Ben Prosposch