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pumpkin gnocchi
garlic sauce, crispy pancetta, roasted walnuts and fried sage

entrée for 6 persons

for the gnocchi
approximately 1/2 a medium mature Queensland Blue Pumpkin or 2 small butternut pumpkins, peeled and seeded and cut into pieces about 2 cm
EV olive oil
5g Maldon sea salt
black pepper, freshly ground
1 whole nutmeg, freshly grated
200g strong flour
4 whole extra large eggs
2 extra large egg yolks

for the garlic sauce
50g p/w garlic, finely chopped
100g unsalted butter
black pepper, freshly ground
50g white wine reduction
300g pouring cream
Maldon sea salt to taste
Parmigiano Reggiano, finely and freshly grated…about 60g

other ingredients
approximately 50g Reggiano Parmesan, finely grated
18 slices of flat fatty pancetta, crisped sitting on a rack in an 160°C over
100g walnuts, roasted in a 160°C oven and lightly crushed after they have cooled
30 sage leaves, fried until crisp in EV olive oil and drained on paper towel

for the gnocchi
Pre heat the oven to 175°C

Cover a lipped baking sheet with a silicon mat or baking paper. Put the prepared pumpkin into a bowl, add a splash of EV olive oil, the salt and a generous amount of pepper and roll the pumpkin through the oil until it is evenly coated with oil. Cook until it is softened but not coloured, turning the heat down if the pumpkin starts to colour. Allow the pumpkin to become completely cold, and then place small amounts of it into the centre of the tea towel. Squeeze every drop of moisture out of the pumpkin by twisting up the tea towel over the kitchen sink. As you finish each batch place it in the measuring jug, packing it down firmly until you have one very firmly packed litre of pumpkin. Puree the pumpkin in a Thermomix, blender or food processor.

Transfer the pumpkin to the Kenwood bowl, add the nutmeg and flour and mix in. Whisk the whole eggs and yolks together and add them to the pumpkin. This is a very wet mixture. Cover and refrigerate for at least one hour before cooking.

Place a large saucepan filled with water on to high heat. Add a big splash of EV olive oil and a handful of salt and bring to a rapid boil. Using a quenelle shaped dessert spoon sip it into the boiling water and then roll the gnocchi on the spoon and drop it into the boiling water.

Put a generous amount of EV olive oil onto a tray and as the gnocchi come to the surface of the water boil them for a minute lift them onto the tray with a slotted spoon and roll them through the oil.

for the garlic sauce
Sauté the garlic in the butter with a little salt and a generous amount of pepper. When the garlic is golden add the white wine reduction, bring to the boil and then add the cream and cook until you have a good sauce consistency.

Spoon about one third of the sauce into the bottom of a shallow ovenproof dish and spread the gnocchi over the sauce. Spoon the remaining sauce over the top and grate the Parmesan over that.

to this point can be done in advance

to serve
Take the gnocchi out of the fridge about two hours before you want to serve.
Pre heat the oven to 200°C
Put the gnocchi into the oven and set a time for 15 minutes. When the timer goes scatter than pancetta, walnuts and sage over the top and return it to the oven. Set a timer for another three minutes and serve.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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unless otherwise stated
copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.