Ingredients
Method
1.In a blender, purée the roasted pumpkin. Add the ricotta, egg and Parmesan cheese. Season and blend until combined.
2.Transfer the purée from the blender to a bowl. Mix in the flour with a wooden spoon until the mixture forms a soft dough.
3.Place dough on a floured surface and divide into four pieces. Roll each piece into a 1.5cm-thick log. With a floured knife, cut log into 2cm pieces. At this stage, the gnocchi can be dusted with flour, covered with cling film and set aside or chilled until required.
4.Dry-fry the walnuts in a large pan until toasted, then remove. Add pancetta to the pan and fry until crispy and the fat has been released. Add sage and cook until crispy.
5.Bring a saucepan of salted water to the boil and cook gnocchi in two batches, removing each piece with a slotted spoon as it rises to the surface.
6.Add the gnocchi and walnuts to the pancetta and sage in the pan. Toss to coat.
7.Divide between 4 plates and top with blue cheese. Drizzle with olive oil and a squeeze of lemon to serve.
Note
- Try using this year’s winner of the fresh, unripened cheese category, Clevedon Buffalo Ricotta, and for the blue cheese, try award winners Puhoi Valley Matured Kawau Blue or Kapiti Kikorangi.
