Pumpkin Gnocchi with Gorgonzola and Sage Butter

Now October is all about Halloween and Halloween equals pumpkin carving. But pumpkin carving is one of the most wasteful activities known to man! Last year an estimated 22.2 million went in the bin after they were carved. The only inedible part of a pumpkin is the stalk, meaning the rest can be put to great use and the experts at Ocado have come up with some fabulous seasonal recipes, including this delicious pumpkin gnocchi recipe, to make use of every part of this versatile vegetable.

​Use up any leftover pumpkin from lantern carving to make this filling, comforting pumpkin gnocci with gorgonzola and sage butter recipe for the whole family.

Ingredients: 

• 200g ricotta
• 1 (425g) tin pumpkin purée (or use fresh purée; swap for butternut squash if you prefer)
• 2 large egg yolks
• 2 tsp fine salt
• 2 tsp light brown sugar
• ¼ tsp freshly grated nutmeg
• 300g plain flour, plus extra for dusting
  
• 2 thyme sprigs (approx.), to decorate (optional)
• 200ml double cream
• 100g gorgonzola, chopped
• 30g parmesan, finely grated
• 100g cavolo nero, finely sliced
• 100g salted butter
• 20 sage leaves
• 50g chopped walnuts

Method: 

1. Line 2 large baking trays with baking paper. Blitz the ricotta in a food processor for a few secs to loosen, then add the pumpkin purée, egg yolks, salt, sugar, nutmeg and a little black pepper. Add the flour and mix until it comes together as a dough.
2. Turn out onto a floured work surface; knead briefly. Divide into quarters, then roll into logs, flatten slightly and cut into ‘pillows’, placing them on one of the lined trays as you go. For ‘pumpkins’, roll into balls and indent the tops and sides with a toothpick. Create a ‘stalk’ by pressing a small sprig of thyme into the top of each pumpkin. Chill for 30 mins to firm up.
3. Cook the chilled gnocchi in a large pan of boiling salted water for 2-3 mins until they float to the surface (you may need to do this in batches). Wait for 30 secs to 1 min, so they’re just cooked through, then remove with a slotted spoon and place on the second lined baking tray. Set aside while you make the sauce.
4. Put the cream, gorgonzola and parmesan into a medium pan and warm gently over a low heat, whisking until combined. Stir the cavolo nero into the sauce until wilted; season to taste.
5. Melt half the butter in a frying pan with 10 sage leaves. Add half the gnocchi with half the walnuts and cook for a few mins until the bottoms are caramelised, basting with hot butter. Remove and set aside. Repeat with the other half.
6. To serve, divide the blue cheese sauce and gnocchi between plates, then spoon over the crispy sage butter and the caramelised walnuts.