Douk's Pumpkin Gnocchi with Radicchio and Thyme Oil,
as seen on TLSE's South Coast Travel Edit.
4 dutch cream potatoes (400grams)
1 egg lightly whisked
2 cups plain flour
20 grams grated parmesan
1 cup roasted , pureed pumpkin (500 grams)
Radicchio, coarsely chopped
Parsley, coarsely chopped
50 grams butter
PREHEAT oven to 200 degrees.
ROAST pumpkin in an oiled tray for 40 minutes.
STEAM potatoes for 15 minutes or until tender.
TRANSFER to a bowl and mash until smooth.
ADD the egg and stir until combined.
ADD half the flour and parmesan and stir until combined.
PUREE the roasted pumpkin.
ADD the pumpkin to the mixture.
ADD the remaining flour and stir to combine till a firm dough forms.
TURN onto a lightly floured surface and knead until smooth.
DIVIDE dough into 4 equal portions.
ROLL 1 portion into a 2cm diameter , 30cm long log.
CUT into 2cm pieces.
USE your thumb to roll each ball over a floured fork.
BRING a saucepan of salted water to the boil over medium heat.
ADD gnocchi to the boiling water, the gnocchi is cooked when it rises to the surface
REMOVE gnocchi from water and set aside
HEAT a frypan with a splash of oil
ADD the gnocchi pieces to the pan and sear until golden on both sides.
ADD the radicchio to the pan and cook until just wilted.
TRANSFER gnocchi and radicchio to a plate.
IN the same pan, add 1 tbsp extra virgin olive oil and 50 grams of butter.
ADD 1tbsp thyme leaves and heat gently for a few minutes.
TO serve sprinkle over roughly chopped parsely and the warmed thyme and olive oil mixture.
MORE, from our South Coast adventure.
COOK | Heirloom Tomato Frittata
COOK | Salmon Rilettes
COOK | Individual Tiramisu
RECIPE | Douk Konstantaras, TLSE Food Contributor
STYLING | Heidi Albertiri, TLSE Editor and Stylist
PHOTOGRAPHY | Lucy Alcorn
INGREDIENTS | Ramsgate Foodies and Farmers Markets