Potato Layer Bake
You can use potatoes or kumara in this hearty meal that the family will love.
Pumpkin Gnocchi
It may sound fancy, but this pumpkin gnocchi is quick and easy to make using leftover pumpkin. Serve it with a garlic and herb brown butter glaze or your favourite pasta sauce.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 1 cup cooked pumpkin, mashed or pureed
- 1 cup plain flour + extra for working
- ¼ teaspoon salt
- ½ teaspoon nutmeg (optional)
- 1 tablespoon butter
- 5 sprigs of fresh thyme or ½ teaspoon dried herbs of your choice
- 1 clove garlic, finely chopped
- Parsley
Method
- Place the pumpkin, flour, salt and nutmeg (if using) into a bowl and mix using a fork until it just comes together.
- Divide the mixture into three portions; it may be sticky to touch but that is alright.
- Generously spread flour on a working surface and gently roll out the mixture into a long cylinder shape until it is about 1.5cm in diameter.
- Cut the mixture into equal lengths of your choice, then place onto a tray and cover with a damp cloth as you continue cutting the rest of the mixture.
- Repeat the rolling and cutting process until all of the mixture has been cut.
- Bring a pot of water to boil and cook them in batches. Let the gnocchi boil for 5-7 minutes or until it floats to the top.
- Drain the gnocchi pieces and place into a sauce of your choice or in the brown butter glaze.
- To make the glaze, place the butter in a saucepan over medium-high heat and let it melt and simmer until some brown specs appear, then reduce the heat to medium-low.
- Add the herbs and let it infuse in the butter for about a minute, then add the garlic and cook until it turns a light golden brown colour.
- Toss the gnocchi pieces through the warm glaze and serve with more herbs on top. Eat while warm.