We have a glut of pumpkin. Last night I made this easy and tasty cheat’s ravioli using gow gees dumpling pastry.

This made about 18 ravioli which is enough for 3 people. The quantities are all very approximate!

2.5 to 3 cups of roast pumpkin
100gms of soft goat cheese
2 to 3 tbsp grated parmesan cheese
1/4 cup pine nuts
Salt and pepper

You can vary the pumpkin and cheese ratio to your taste.

Mix these together well. You can also add something else – some grated nutmeg or lemon zest or a pinch or paprika or a few chopped sage leaves.

Make the ravioli, of course. Seal the edges with a little water.

Melt 1/3 cup of butter in a saucepan with 12-15 sage leaves (you may need to make more than one batch). Cook on medium heat until the butter is starting to brown and the sage leaves are crispy. Pour the butter into a bowl so it doesn’t keep cooking. You can warm it later if needed.

Cook the ravioli in gently simmering water. It will only take a couple of minutes.

Serve with the burnt butter and sage leaves and some shaved parmesan.

Here’s a different way to make ricotta gnocchi from my previous Ricotta Gnocchi with Scampi Tails. This comes from the brilliant Zuni Cafe Cookbook by Judy Rodgers. The book is packed with great descriptions of method. Whereas the previous recipe mixed the ricotta with flour, this one simply rolls the cheese mixture in flour.

Ingredients
500g ricotta, well drained. I used local Blue Bay Cheese which was smooth and dry – perfect.
2-3 handfuls spinach leaves
2 large eggs, cold – gently beaten
1 tbsp unsalted butter, melted
1 tbsp chopped fresh chives (not in recipe)
1/4 tsp salt
1/4 cup grated parmesan or grana padano

00 flour

Sauce
Butter
Sage leaves
Option chopped bacon… 

Read More »

Last night I made pan-fried potato gnocchi with roast cauliflower, a cheese sauce, parsnip chips, leek, pickled thyme leaves and a parmesan crisp. It was great!

Serves 6

Place flattened circles of grated parmesan cheese on a silicon mat or baking paper and cook at 160C until melted and just starting to brown. You’ll need to keep an eye on them. They will take 5 to 8 mins. Allow to cool and break into shards.

Peel strips from the outside of two parsnips. Cook in the oven, skin side down with a little olive oil at 180C until crisp (maybe 10 mins – but keep an eye on them).

Cut a piece of leek about 4 cm long and then cut lengthways into thin strips. Brush with a small amount of olive oil and char these under a hot grill.

Put 1/2 cup balsamic vinegar (preferably white) in a saucepan and add 1/8 tsp sugar. Heat until sugar is melted. Add a few sprigs of thyme or lemon thyme and allow to cool. Remove the thyme and remove leaves from stalks.

Gnocchi
1 kg desiree potoatoes
200g 00 flour
1 egg
70g parmesan cheese
Sea salt
Cracked black pepper

Steam potatoes with skin on. Peel them while still warm and but through a potato ricer.
Add flour, whisked egg, cheese, salt and pepper.
Mix lightly until barely combined.
Roll out into long cylinders with extra flour as needed,
Cut cylinders into pieces and roll into small balls.
Flatten the balls with the back of a fork or use a ridged gnocchi rolling board.

Cut cauliflower into small florets. Combine with some olive oil and sea salt. Cook on baking paper in the oven at 200C for 20-25 mins until just starting to brown.

Meanwhile make the cheese sauce (see below).

Cheese sauce

1/2 leek, sliced
1 clove garlic, crushed not minced
Butter
1 tsp whole black peppercorns
3/4 cup white wine
1 cup cream
1/2 cup grated parmesan cheese
1/2 cup other cheese of choice – cheddar, gruyere, goat curd
1 egg yolk

Saute the leek and garlic gently in some butter until soft. Add the wine and black peppercorns and simmer until reduced by half.
Strain the mixture and return to pan. Add the cream and heat until barely simmering.
Add the cheese and stir until it melts and combines.
Season with salt and pepper as required.
If it is a bit runny, allow to cool slightly and gradually pour in the egg yolk, whisking to combine.

Cook gnocchi in barely boiling water until they rise to the surface.
Brown the gnocchi in a frypan with a mixture of butter and olive oil.