Pumpkin and Coriander Gnocchis with Caramelised Onions
It is Autumn and I’m all pump(kin)ed up for it! I love the colder weather, I no longer have to worry about a sweat moustache and I can eat real food without having to worry about showing myself in a bikini later (yes self-consciousness in my body is a thing for me in a big way!) because I will be LAYERING UP!
I was asked to create a recipe from a BIO Carrefour basket filled with ingredients. I used every single one of them except for the milk so I am pretty chuffed with how I managed to do that. Also this dish was f**king yummy we couldn’t stop eating it afterwards. and GOD that walnut and prosciutto crumble… I want to top everything with it!
So please, this autumn, get yourself a small pumpkin and make some of these gnocchis. I promise, they are easy to make and pretty delicious if I say so myself.
Pumpkin and Coriander Gnocchis with Caramelised Onions topped with Prosciutto and Walnut Crumble:
What do you need?
For 6 servings:
600g of pumpkin
4 slices of prosciutto
6 walnuts, freshly shelled
Salt & pepper
A bunch of coriander, finely chopped
2 onions, peeled, halved and sliced
Some left-over coriander
What do you need to do?
Pre-heat your oven to 200°C
Peel your pumpkin, halve, quarter and remove the seeds.
Slice into half moons (each quarter could be sliced into 3 moons).
Pop unto an oven tray, cover in olive oil and sprinkle salt to your taste.
Leave to roast for 30 minutes or until caramelising and soft.
Once the pumpkin is ready, place it in a big place or bowl and use a fork to puree. Using a stand mixer I added the pumpkin into the bowl, added the coriander, egg, some salt and flour and mixed with the dough hook. Alternatively, make a little “hill” of the flour and the pumpkin on a non-stick space, make a little well on top, add the egg and use your hands to kneed. If needed you can always add some more flour should the mixture be sticky.
When ready, cut the mixture in about 4 parts and work with each part, rolling it into a long sausage. Use a fork or a knife to cut the “sausage” into little pillows (of love).
Leave them to the side. If you have too much dough you can always freeze it!
Take a generous amount of butter (about 50g but you can go less or more) and place into a pan with the onion. I tend to put the heat on high until it starts melting and then I put the heat on very low (2 or 3 out of 9 stands) and leave the onion to gently melt and caramelise. This may take some time so the sugars come out and make the onion nice and sweet.
Meanwhile, put the slices of prosciutto on some baking paper together with the walnuts. Leave this to dry in the oven at 150°C for 10 minutes (but keep your eye on it so it does not burn!).
Once done, crumble the ham and nuts (I used a mortar and pestle but you can use a spoon in a bowl. Leave to the side.
To boil your gnocchis: simply boil some water, drop the gnocchis in one by one. Once they come floating to the top they are done. This should not take more than a couple of minutes.
Roast the gnocchis in the pan with the onions for a bit so they absorbs the flavour and the butter. Season to taste.
Serve on a plate topped with the crumble and some parmesan.