Pumpkin gnocchi with blue cheese sauce

Recipe from: 1/1/1993 12:00:00 AM
Ingredients 16
Servings 4
Time

Ingredients

  • GNOCCHI
  • 500
    g
    pumpkin, peeled and cubed
  • 230
    ml
    plain flour
  • 1
    egg, beaten
  • 15
    g
    butter
  • salt and pepper
  • nutmeg
  • BLUE CHEESE SAUCE
  • 500
    ml
    milk
  • 50
    g
    butter
  • 60
    ml
    plain flour
  • 125
    ml
    blue cheese, grated
  • 1
    egg yolk
  • salt
  • cayenne pepper
  • 30
    ml
    whipped cream
 

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.
 

Read more on: poach
 

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