Gnocchi with Pumpkin, Horseradish and Spinach
This recipe for Gnocchi with Pumpkin, Horseradish and Spinach can be adapted for any type of pasta.
Serves: Approximately 8, depending on the size of the pumpkin
Preparation time: 10 minutes
Cooking time: 65 minutes
1 butternut pumpkin, approximately 1.5 kg (3 lb)
2 tablespoons honey
3 red chillies, seeded and chopped
1 teaspoon horseradish
1¼ cups (10 fl oz) fresh cream
1 cup (250 ml/8 fl oz) chicken stock
salt and pepper
1 kg (2 lb) gnocchi
½ bunch spinach or 1 bunch silverbeet
- Pre-heat oven to 200°C (400°F, Gas Mark 6).
- Peel the butternut pumpkin and cut into chunks. Place in a baking dish and drizzle with honey and roast until soft, around an hour.
- Purée the pumpkin in a food processor, then place in a saucepan over medium heat. Add the chillies, a teaspoon or more of horseradish, fresh cream, a cup or so of chicken stock (more if the pumpkin is large), salt, pepper and nutmeg to taste. Bring to a simmer. (This can also be done in the microwave). Meanwhile cook gnocchi according to packet instructions.
- Roll up some leaves of spinach into a cigar shape and slice finely to make a chiffonnade. Stir through the sauce and serve over hot pasta.
Lyndey’s Note: It’s important to match you pasta to the sauce you are using. Thick sauces like this one need a chunky pasta which can stand up to it—it could even be pasta shells or rigatoni.
Wine: The full, rounded flavours of a rich chardonnay stand up to both the texture and flavour of the sauce, the tannins in the wine cleansing the mouth between mouthfuls.
Recipe from Lyndey Milan. the Best Collection.