600g cooked pumpkin
1 boiled medium potato
300gm plain flour
30g shredded parmesan cheese
1 medium egg
Salt and pepper
Pinch of nutmeg
Butter and shredded parmesan to serve
Cut the pumpkin into thin slices and place it in a baking tray lined with baking paper. Cook in a preheated oven - 200°C regular for 15-20 minutes or fan-forced 180°C for 10-15 minutes, until cooked and slightly dry.
Place the flour on a work surface and using your hands or a spoon, create a little mountain. Crush the pumpkin and potato while still warm with a potato ricer directly onto the flour.
Work the ingredients still warm to avoid dispersing the starch. Lightly beat the egg, make a well in the centre of flour/pumpkin/potato mix and pour in egg and Great Southern Truffles Black Truffle Sauce.
Incorporate the egg gently with a fork and work in until combined, working the dough as little as possible.
Cut dough into quarters. On a floured surface, roll into logs as thick as a finger. Cut into 1.5 – 2 cm pieces and place on a floured cloth.
Gnocchi cooks much better from frozen. Freeze them flat on a tray and when solid put them in freezer bags.
When ready to cook, take gnocchi from the freezer, add to a pot of boiling salted water, and cook until they float to the top. This way, they will retain the softness and texture of homemade pumpkin gnocchi.
Toss with butter and top with shredded parmesan cheese.