Recipe Centre

Pumpkin gnocchi

Ingredients
500 ml mashed or puréed cooked pumpkin
60 ml butter, melted
125 ml semolina
125 ml freshly grated Parmesan cheese
3 eggs, lightly beaten
salt and milled pepper
250 g rindless back bacon
100 g butter
100 ml pumpkin seeds
30 ml poppy seeds (optional)
milled black pepper
rocket leaves

Method:
Combine first 5 ingredients and mix until smooth. Season and spoon into a buttered ovenproof dish, making a 1-1,5 cm thick layer. Bake at 190 ºC until golden and firm to the touch, about 30 minutes. Remove from stove and cool. Turn out onto a board and cut out shapes with a star-shaped cutter. Place in an ovenproof dish, cover lightly and set aside. Grill bacon until crisp. Chop into small pieces. Heat butter and any remaining bacon fat. Add pumpkin seeds and poppy seeds, sprinkle with pepper and cook until butter is lightly browned. Stir in bacon and remove from stove. Reheat gnocchi if necessary (for 5 to 10 minutes at 200 ºC). Arrange on heated plates, top with bacon/butter sauce and rocket. If you don't like rocket, use baby spinach leaves instead.

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