Recipes

Bine Volčič (Monstera): PUMPKIN GNOCCHI WITH ROAST PUMPKIN SAUCE

Chef Bine Volčič of Monstera Bistro has given us a recipe for delicious pumpkin gnocchi accompanied by a creamy sauce made with roast pumpkin, chestnuts, grapes and mustard seeds. What a treat!

Bine Volčič (Monstera): PUMPKIN GNOCCHI WITH ROAST PUMPKIN SAUCE
Time to make
Cooking time 90 min
Number of people
Quantity for 4 person(s)
Ingredients

500 g Hokkaido pumpkin
150 g white flour
25 g cornflour
25 g parmesan + a little extra for garnish
1 egg yolk
50 g boiled chestnuts
1 tbsp wholegrain mustard
100 g grapes
olive oil
butter
salt
pepper

Preparation method

Cut an unpeeled Hokkaido pumpkin into cubes, drizzle with oil, season with salt and pepper and roast in an oven preheated to 180°C for around 20 minutes. Use a stick blender to blend the roast pumpkin into a pumpkin purée. Use half the pumpkin purée for the gnocchi and the other half for the pumpkin sauce.

For the gnocchi, mix together 250 g of pumpkin purée, flour, cornflour, grated parmesan and egg yolk and knead into a dough.

Divide the dough into 4 parts and roll each out into a long roll. Cut these into elongated gnocchi about 5 cm long. Cook the gnocchi for 4 minutes in salted boiling water.

For the pumpkin sauce, mix the remaining pumpkin purée with a little water into a suitably thick and creamy consistency. Peel the cooked chestnuts and cut into thin slices. Cut the grapes in half and remove the pips.

To serve:
Lightly fry the cooked gnocchi in butter, adding the grapes, chestnuts and mustard to the pan just before serving. Spoon 2 tbsp of the pumpkin sauce onto a flat plate and arrange the gnocchi with the grapes, chestnuts and mustard on top. Sprinkle with grated parmesan (optional) and serve.



Photo: Enrico Piras