Name: Pumpkin gnocchi with blue cheese sauce
Yield: 4 servings
Cuisine: Boil
Ingredients: gnocchi; 500.00 g pumpkin peeled and cubed; 230.00 ml flour plain; 1.00 eggs beaten; 15.00 g butter; salt and freshly ground black pepper; nutmeg ground; 500.00 ml milk; 50.00 g butter; 60.00 ml flour plain; 125.00 ml blue cheese grated; 1.00 eggs yolk only; salt; cayenne pepper; 30.00 ml cream fresh, whipped

Recipe Disclaimer

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Ingredients (15)

	gnocchi
500.00 g	pumpkin — peeled and cubed
230.00 ml	flour — plain
1.00	eggs — beaten
15.00 g	butter
	salt and freshly ground black pepper
	nutmeg — ground

BLUE CHEESE SAUCE

500.00 ml	milk
50.00 g	butter
60.00 ml	flour — plain
125.00 ml	blue cheese — grated
1.00	eggs — yolk only
	salt
	cayenne pepper
30.00 ml	cream — fresh, whipped

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Method:

Boil the pumpkin until tender drain and dry. Push through a fine sieve.
Add the butter, flour, seasoning and enough egg to bind the mixture together.
Using a teaspoon, drop small pieces into boiling salted water and poach gently for 10 to 15 minutes. Drain and keep warm.
For the sauce, melt the butter in a heavy-based pan, add the flour and mix in well. Cook for a few minutes over a gentle heat without allowing mixture to colour.
Gradually add the warmed milk and stir until smooth. Allow to simmer for approximately 10 minutes.
Add the blue cheese, then remove from the heat.
Mix in the egg yolk, strain the sauce and add the seasoning.
Finally fold in the whipped cream.
Arrange the pumpkin gnocchi on a plate and pour over the blue cheese sauce.