Miranda’s Kitchen – Pumpkin Gnocchi Firecracker Sauce

Pumpkin recipes are often a bit twee but your Halloween guests will enjoy a fiery trick with this healthy, yet indulgent treat. You can substitute the Pumpkin for Butternut Squash!

Gnocchi

500g diced pumpkin
1 Tbsp olive oil
1/2 tsp coarse ground black pepper
1 tsp smoked paprika
150g Wholemeal strong flour
75g grated parmesan
1 egg yolk
Salt to taste

extra olive oil for cooking

pumpkin gnocchi

Firecracker Sauce

1 red pepper
1 yellow pepper
1 small onion chopped
3 cloves garlic sliced
1/2 tsp chilli flakes
1 tbsp olive oil
1 tbsp water
Salt to taste

Gnocchi

Preheat an oven to 200c
In a bowl place the diced pumpkin, olive oil, paprika and pepper then mix thoroughly.
Spread out onto an oven tray and put into the oven for approximately 25 minutes or until the pumpkin is golden and soft.
Blitz in a food processor with the Parmesan then put into a bowl.
Mix in the yolk and flour. This should now be a stiff dough
Put into a piping bag.
Cut strips of greaseproof paper and rub a little olive oil on top, then pipe strips of gnocchi dough onto the paper about 8 at a time.

Heat a frying pan and drizzle olive oil into it then pick up the strips of paper and carefully slide the gnocchi into the hot oil.
Fry until golden and repeat until all of the mixture is done.
Drain onto kitchen paper and put onto a tray to heat through later.

Firecracker Sauce

Cut the pepper into four and remove the seeds
Place onto a tray and put under a hot grill until the peppers blacken.
Pop into a bowl and cover with cling film. Leave for 10 minutes then rub off the blackened skin and roughly dice.
In a pan heat the olive oil add the diced peppers, onion, chilli flakes and garli . Cook very slowly on a low heat for approximately 25 minutes.
The natural juices should be drawn out and the vegetables very soft.
blend with the water and add a little salt

To serve
Warm the gnocchi in the oven, spoon the sauce over and serve with a fresh salad and a little grated Parmesan

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