- 450 g potatoes
- 8 tomatoes, halved
- Sea salt and freshly ground black pepper, to taste
- 450 g pumpkin, cut into chunks
- 1 t freshly ground nutmeg
- 40 g Parmesan, grated
- 140 g flour, sifted
- 2 free-range egg yolks
- 2 T olive oil, plus extra for drizzling
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 250 ml cream
- 50 g Gorgonzola
Preheat the oven to 180°C.
Slice the potatoes lengthways almost all the way through and prick with a fork. Arrange on a baking tray and bake for 1 hour, or until tender. Arrange the tomatoes cut side up on a separate baking tray, drizzle with olive oil, season to taste and roast with the potatoes for 35 to 40 minutes.
Do the same with the pumpkin and roast for 30 to 35 minutes.
Once the potatoes are cooked, scoop out the flesh into a bowl – use a clean tea towel to protect your hands.
Push the potato and pumpkin flesh through a potato ricer, ensuring there are no lumps. Add the nutmeg, Parmesan, flour, egg yolks and season to taste. Knead for 1 to 2 minutes on a clean floured surface to form a dough.
Roll the dough out into cylinders and pinch off evenly sized pieces using a fork. Cook in salted boiling water for 4 to 5 minutes with a dash of olive oil to keep the gnocchi from sticking together.
The gnocchi are cooked when they float to the surface. Remove using a slotted spoon and fold into the Gorgonzola cream. Serve immediately with the roast tomatoes.
To make the Gorgonzola cream, heat the olive oil in a saucepan over a low heat and soften the onion in the oil for 5 minutes. Stir through the garlic, then add the cream. Reduce the cream by half, remove from the heat and add the Gorgonzola. Stir gently to melt.
Cook’s note: Using a potato ricer will make the gnocchi light and airy. If you like, fry the gnocchi in burnt sage butter.