Recipe from the kitchen of Chef Byron du Bois,
Executive Chef at Southern Sun The Cullinan
INGREDIENTS:
500g ready-made gnocchi
30ml olive oil
5g fresh thyme
½ onion, chopped
2 garlic cloves, minced
1 cup butternut purée
½ cup cream
50g butter
salt
pepper
OPTIONAL INGREDIENTS:
toasted pumpkin seeds
Danish feta
roast butternut
METHOD:
- Heat the oil in a large saucepan on medium heat, add onion and thyme, cook until translucent. Add the garlic and cook for further 4 minutes.
- Transfer onions and garlic to blender along with the butternut purée and cream. Blend until smooth, return to saucepan and season with salt and pepper.
- Bring a large pot of salted water to a boil. Cook gnocchi until they rise to the surface of the water. Use a slotted spoon to transfer the gnocchi to the greased tray and drizzle with a little olive oil to prevent them sticking together. Remember to reserve a cup of the cooking water.
- Heat the oil and butter in a large skillet and gently brown the gnocchi on either side. Remove from skillet and add to a saucepan with butternut purée mix. Add a bit of cooking water from the gnocchi to thin if necessary.
- Serve in a wide brimmed bowl topped with toasted pinenuts and crumbled Danish feta.
