The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…
Smoked Pumpkin Gnocchi w Feta, Sage & Orange Zest
Pillows of golden deliciousness is the only way to describe this dish. Sweet, light and fluffy, with the tang of the feta – mouthgasms!
Prep Time: 25 min
Cook time: 10 min
600g roasted pumpkin*
300g flour (for GF use buckwheat)
salt and pepper
1 tbsp smoked paprika
1 egg, lightly beaten
6 – 8 sage leaves
200g feta cheese
zest of 1 small orange
*pinch of chilli flakes (optional)
If you’re using already roasted pumpkin and it’s cold, pop it on a tray and heat through or in the microwave until it’s room temperature or finger hot! As combining the dough when the pumpkin is still warm creates lighter fluffier gnocchi.
*If your pumpkin is fresh and you want to roast it, preheat your oven to 200. Lightly grease a baking tray, peel, deseed and dice your pumpkin. Toss in some oil, season and pop on the tray in one layer. Roast for 40 – 45 minutes or until tender.
When cooked or warm mash or pass through a potato ricer.
In a bowl (or I like to make mine directly on my bench), sift together the flour, salt and pepper, paprika and nutmeg.
Add the mashed pumpkin, and gently toss together.
Make a well in the middle and add just enough egg to bring the dough together. You don’t want it to be too sticky.
Turn the dough out onto a floured surface. Bring together, knead gently for about 3 minutes, to make a soft, fluffy dough.
As per pic, divide into 4 pieces. Take each piece individually, roll into a long 30 cm sausage shape, then cut into 3 cm pieces. For traditional gnocchi, you can press with a fork (this helps the sauce to stick to your little pillows of perfection).
Prep all the dough and pop your gnocchi on a floured tray ready to either cook or freeze.
Bring a large saucepan of salted water to a boil. Add enough gnocchi so you don’t overcrowd the pan. Cook for 2 minutes or until the gnocchi rise to the surface, this will not take long. Once risen cook for a further minute then remove and drain.
If you’re cooking in batches, pop onto a plate and cover with foil until all the gnocchi is cooked.
Heat butter in a large frying pan, when melted and sizzling add the sage leaves. Cook until the butter is nutty and brown and the leaves dark and crispy. Toss the gnocchi through the brown butter, then spoon into bowls.
SERVE : Crumble the feta over the dishes and microplane or sprinkle over your orange zest. I also like a sprinkle of chilli over my gnocchi, but it’s entirely up to you. Enjoy.
Jax Says : This is a fabulously seasonal dish and lovely way to eat pumpkin instead of potatoes. I like to make a double batch and freeze once the dough is rolled and cut.
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