Ingredients

• 800g butternut pumpkin, peeled, deseeded, cut into 2cm pieces
• 2 teaspoons olive oil
• 1/2 cup (55g) walnut halves
• 100g butter
• 1 bunch sage, leaves picked
• 200g goat’s curd
• Pinch freshly grated nutmeg

• Potato gnocchi

• 4 (about 1kg) desiree potatoes
• 1/2 cup (35g) finely grated parmesan
• 1 egg yolk
• 3/4 cup (115g) plain flour

Description

Gnocchi With Roasted Pumpkin And Goat's Curd Recipe - To Make The Gnocchi, Place The Potatoes In A Large Saucepan And Cover With Cold Water. Place Over High Heat And Bring To The Boil. Reduce Heat To Low And Cook, Covered, For 25-30...

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