½ butternut pumpkin, peeled, seeded and cut into a 1cm dice
Iced water, for refreshing
30 ml vegetable oil
Salt and pepper
30 g butter, diced
½ bunch sage, leaves picked
30 g pecorino, finely grated
For the Side:
1 big mushroom
To make the gnocchi, preheat oven to 180 c. Spread a layer of rock salt on a baking tray, place potatoes on top and bake for 35-40 min or until potatoes are tender. Scoop out the soft flesh into a bowl while still hot (discard skins), mash it then and pass it through a ricer.
Add the flour, egg yolks a pinch of grated nutmeg and a good pinch of salt and mix it all together and bring it all together, place dough on the bench top and knead a little until smooth. Roll the dough on a lightly floured bench into a sausage shape (approximately 2cm in diameter) and cut into 2cm pieces.
While the potatoes for the gnocchi are cooking, blanch the pumpkin in a saucepan of boiling salted water for 5 minutes, drain and refresh in iced water then drain and set aside until ready to use.
Heat the vegetable oil in a large frying pan, add the pumpkin and season to taste. Cook over medium heat, stirring occasionally for about 8-10 minutes, until the pumpkin is caramelised, then remove from pan.
Add the gnocchi to the same pan and cook for 6-8 minutes or until golden, then season to taste. Stir in the butter and cook until it starts to go a nutty brown colour, then add the sage and remove from the heat.
While the pumpkin is cooking, bring a large saucepan of salted water to the boil, add the gnocchi and cook in batches for 1-2 minutes or until they rise to the surface. Remove with a slotted spoon and toss in a little olive oil. Serve with the pumpkin
For the Side:
Take a tray and add 1 big black mushroom, top with crumbs of gorgonzola, fresh thyme, black pepper, and drizzle with some olive oil. Grate some lime zest, and roast it in the oven, preheated to 180°C, for 10 to 12 minutes. Keep aside till later.