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!
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
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
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.
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
Warm the gnocchi in the oven, spoon the sauce over and serve with a fresh salad and a little grated Parmesan
Inspired by my Mother & Grandmother, cooking has always part of my life.
With over 25-years in the industry, I have won many awards nationally and internationally representing the UK with The Craft Guild of Chefs culinary team.
My career has given me the opportunity to work in high-class establishments in London including The Reform club and Lanesborough Hotel.
I have dedicated my skills to designing and teaching a wide range of culinary courses at the UK’s leading hospitality schools.
These include Butlers Wharf Chef School, Mosimanns, Billingsgate fish school and currently the historic Westminster Kingsway College, where I specialise in teaching private chef courses for International students.
I have taught hundreds of students including many who have extremely successful careers including Fabulous Baker Brother Henry Herbert, author and Iron chef judge Sophie Michell, Sophie Wright cookery author, Chef and food stylist plus Ed Smith of Rocket & Squash – one of London’s top food bloggers.
Publications include six recipes in ‘A Class of Its Own’, articles for CHEF magazine, Tuco University magazine, and online magazines.
In my personal life, I’m a single Mum with a large family of four boys, daughter, granddaughter, a dog, and a cat.