375g Medium Pumpkin or Squash
60g Flour
1 Egg Yolk
3 Sprigs of Rosemary
2tbsp Oil
For the Blue Cheese Sauce:
50g Butter
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:
- words: Jo Arnell
- pictures: David Merewether
You may also like
Butter bean & kale soup
A simple, but flavoursome and nutritious soup that looks and tastes luxurious. The blend of creamy butter beans, kale, and a hint of zesty lemon means it is actually really light and healthy – no cream in sight.
Hearty lentil, chorizo & tomato soup
Spice up a winter mealtime with this chunky, smoky soup. This recipe turns a mix of red lentils, chorizo, and tomatoes into a rich and filling dish.
Seasonal greens & Stilton soup
A healthy, but creamy vegetable soup, combining a seasonal mix of green vegetables with Stilton cheese. Adapt the recipe to suit whatever greens you have to hand. Use up the leftover Christmas Stilton or substitute with any strong blue cheese...