There are lots of different ways you can make gnocchi but I find many recipes a little too heavy and stodgy. gnocchi should be like little fluffy pillows that are delicate and full of flavour. These would also be amazing with a simple tomato sauce although I think they speak for themselves.
400g squash or pumpkin,
cut into small pieces (this will
yield 200–250g when roasted)
2 tbsp extra virgin olive oil
1/2 tsp turmeric
1/2 tsp ground cumin
4 tbsp rice flour,
lus extra for dusting
3 tbsp beaten free-range egg
(about 1 egg)
2 garlic cloves, diced
2 tbsp sage, leaves torn
zest and juice of 1/2
sea salt and freshly ground
- Preheat the oven to 190°C/375°F/Gas mark 5, and line a baking tray with baking parchment.
- Put the pumpkin in the tray and season with salt, pepper and 2 tablespoons of olive oil. Bake for about 35 minutes, until golden and soft.
- Remove from oven and leave to cool completely.
- Place the pumpkin in a blender along with the spices, flour, beaten egg and blitz to form a paste.
- Using 2 teaspoons, shape the paste into a quenelle, lightly dredge the quenelle with flour, then place it on a plate.
- Repeat with the remaining mixture. At this point, the gnocchi can be frozen then cooked when
- Bring a large pan of salted water to the boil. Cook the gnocchi in batches for 1–2 minutes, or until they float to the surface of the water. Drain.
- Place a large frying pan over medium–high heat with the remaining olive oil.
- Add the garlic and sage, cook for 1 minute, then stir in the gnocchi. Season to taste and add the lemon zest and juice.
- Divide everything between 2 plates and serve immediately.
Recipes from NINA Capri by Nina Parker, published by Orion in hardback at £25, eBook £12.99
Food photography: Paul Winch-Furness
Location photography: Ivar Wigan