Pumpkin Gnocchi With Leek And Basil Butter

Total Time: 2 hrs Preparation Time: 40 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 500 g small potatoes (coliban potatoes)
• 250 g butternut squash
• 3/4 cup plain flour
• 2 tablespoons olive oil
• 1/2 leek
• 32 small fresh basil leaves
• 1 large fresh red chile
• 40 g butter

Recipe

• 1 preheat oven to 200°c line baking tray with non-stick baking paper. place washed potatoes and deseeded and quartered squash on the tray and bake for 1 hour or until tender. let cool for 20 minutes.
• 2 peel potatoes and pumpkin and place in large bowl. add salt and pepper to taste then mash until smooth.
• 3 stir flour into potato mixture then turn onto lightly floured surface and knead until smooth. divide dough into 4 portions and roll each into a 2cm (1 inch) log. use a lightly floured knife and cut each log into 2cm long pieces. place pieces onto a baking paper lined tray.
• 4 roll each piece of dough into a ball and then roll each ball over the back of a lightly floured fork to create a slightly oval shaped ball with shallow grooves and place back on the tray.
• 5 leek and basil butter.
• 6 heat oil over medium high heat in a frying pan. cut the pale part of the leek into thin matchsticks and add to the oil. cook 1 - 2 minutes. transfer leeks to a papertowel lined plate using a slotted spoon.
• 7 add basil and chilli to the pan and cook for 1 - 2 minutes (until just crisp) then transfer to the plate. add butter to the pan and heat until melted. cover pan to keep butter warm.
• 8 cook the gnocchi in 3 or 4 batches in a large saucepan of boiling water until it rises to the surface. drain well and serve onto plates. drizzle each plate with melted butter and top with leek/basil/chilli.