375g Medium Pumpkin or Squash
1 Egg Yolk
3 Sprigs of Rosemary
For the Blue Cheese Sauce:
2 Shallots or 1 Medium Sized Onion
1 Clove Garlic
100ml Dry White Wine
150g Creamy Blue Cheese
200ml Single Cream
These aren’t quite as firm as potato gnocchi, but soft, sweet and flavoursome, they make an unusual accompaniment, or can be served as a starter (with blue cheese sauce) for two.
For the gnocchi: Makes around 20 tiny dumplings. For the blue cheese sauce:
For the gnocchi: Makes around 20 tiny dumplings.
For the blue cheese sauce:
- words: Jo Arnell
- pictures: David Merewether
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