Pumpkin Gnocchi, Roasted Beets, Cured Tomatoes, Pickled Mustard Seeds

Tony Tobin's recipe for Pumpkin Gnocchi, Roasted Beets, Cured Tomatoes, Pickled Mustard Seeds! The baby beetroot is baked in salt and marinaded in sugar and vinegar overnight. The gnocchi is made with roasted pumpkin that has been pureed.

Ingredients

400g pumpkin or butternut squash, peeled, seeded, and cut into 2.5cm cubes and seasoned with curry powder
120g ricotta, drained
50g finely grated parmesan
1 egg, lightly beaten
200g ‘oo’ flour, plus extra to dust
4 cooked and peeled baby beetroots, peeled and cut into segments
20 cherry plum tomatoes, Cut in half, sprinkled with pinch of salt and sugar and semi dried in oven at 120 degrees C for 1 ½ hours. Then covered with good olive oil and fresh basil leaves.
2 tablespoons of yellow mustard seeds boiled in water for 20 minutes, rinsed and pickled in vinegar. ( do these and the Tomatoes in Advance)
2 baby or 1 small courgette, cut into slices.
Olive oil
Pinch sugar
White wine vinegar
Young Basil Leaves to garnish
Large knob of butter
Parmesan Shavings

Method

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Roast the pumpkin with a little oil in a moderate oven until very soft and tender.
Using a potato masher, mash the roasted pumpkin to a smooth purée. Line a surface with kitchen paper and spread the pumpkin purée over before patting dry to ensure you remove as much moisture as possible.
In a bowl or food processor, while still warm, mix the pumpkin purée, ricotta, grated parmesan, the egg, ¼ tsp salt and some black pepper. Stir well to combine, then add the flour and use a wooden spoon to mix to a soft dough, taking care not to ‘overmix’. Season with a little more curry powder if necessary.
Turn out the dough onto a floured surface and cut Roll into a 1.5cm balls. Gently mark each gnocchi with the back of a floured fork to achieve the traditional ridges.
Bring a large pan of salted water to the boil. Tip in half the gnocchi and cook for 1-2 mins, until they rise to the surface. Remove with a slotted spoon and cook the remaining gnocchi. Allow to cool
Place the beetroots on a small roasting tray or dish and sprinkle with the white wine vinegar and sugar and roast in a moderate oven until shiny and sticky takes about 10 minutes.
Add the courgettes and the gnocchi to the dish and return to the oven to heat through. ( about 5 minutes)
Remove gnocchi, beetroots, and courgette from the oven and add the knob of butter. Tossed all ingredients and season with black pepper.
Serve in warm bowls and garnish with cured tomatoes, pickled mustard seeds and basil.
Finally, sprinkle with parmesan shavings and a good twist of black pepper.

Ingredients

400g pumpkin or butternut squash, peeled, seeded, and cut into 2.5cm cubes and seasoned with curry powder
120g ricotta, drained
50g finely grated parmesan
1 egg, lightly beaten
200g ‘oo’ flour, plus extra to dust
4 cooked and peeled baby beetroots, peeled and cut into segments
20 cherry plum tomatoes, Cut in half, sprinkled with pinch of salt and sugar and semi dried in oven at 120 degrees C for 1 ½ hours. Then covered with good olive oil and fresh basil leaves.
2 tablespoons of yellow mustard seeds boiled in water for 20 minutes, rinsed and pickled in vinegar. ( do these and the Tomatoes in Advance)
2 baby or 1 small courgette, cut into slices.
Olive oil
Pinch sugar
White wine vinegar
Young Basil Leaves to garnish
Large knob of butter
Parmesan Shavings

Method

Roast the pumpkin with a little oil in a moderate oven until very soft and tender.
Using a potato masher, mash the roasted pumpkin to a smooth purée. Line a surface with kitchen paper and spread the pumpkin purée over before patting dry to ensure you remove as much moisture as possible.
In a bowl or food processor, while still warm, mix the pumpkin purée, ricotta, grated parmesan, the egg, ¼ tsp salt and some black pepper. Stir well to combine, then add the flour and use a wooden spoon to mix to a soft dough, taking care not to ‘overmix’. Season with a little more curry powder if necessary.
Turn out the dough onto a floured surface and cut Roll into a 1.5cm balls. Gently mark each gnocchi with the back of a floured fork to achieve the traditional ridges.
Bring a large pan of salted water to the boil. Tip in half the gnocchi and cook for 1-2 mins, until they rise to the surface. Remove with a slotted spoon and cook the remaining gnocchi. Allow to cool
Place the beetroots on a small roasting tray or dish and sprinkle with the white wine vinegar and sugar and roast in a moderate oven until shiny and sticky takes about 10 minutes.
Add the courgettes and the gnocchi to the dish and return to the oven to heat through. ( about 5 minutes)
Remove gnocchi, beetroots, and courgette from the oven and add the knob of butter. Tossed all ingredients and season with black pepper.
Serve in warm bowls and garnish with cured tomatoes, pickled mustard seeds and basil.
Finally, sprinkle with parmesan shavings and a good twist of black pepper.