Butternut Gnocchi with Fresh Tomato Coulis

Preparation Time 20 minutes
Cooking Time 40 minutes
Standing/Marinating 0 minutes
Serves 6 portions
butternut gnocchi
Butternut Gnocchi Tomato Coulis
500g butternut, halved and deseeded 75g butter
15g butter 1/2 tin Italian plum tomatoes
120g flour 50g tomato paste
1 egg yolk 1 cloves garlic
salt and cayenne pepper, to taste 1 tsp oregano leaves
a small bunch of basil, chiffonade
1 red chilli, deseeded
1 tsp sugar
salt and pepper to taste
1 spring rosemary
50g Parmesan, grated, for serving (optional)

Method:

Butternut Gnocchi:

  1. Preheat the oven to 200ºC. Roast the butternut until soft, approximately 30 minutes, then remove the pulp. (You will need 375g of pulp).
  2. In a saucepan, melt the butter then add the butternut and cook until dry, stirring frequently.
  3. Stir in the flour, then cook for another 3 minutes, stirring frequently.
  4. Remove the saucepan from the stove then stir in the egg yolk and season.
  5. Divide into small pieces then shape as desired. Cook in a saucepan of hot water until the gnocchi floats to the surface.
  6. Remove and drain, then place in a pot or bowl.

Tomato Coulis:

  1. Heat the butter until a hazelnut colour then add the tomato, tomato paste, garlic, chilli, sugar, salt, Basil and rosemary.
  2. Simmer over a low heat for 10 minutes. Remove from the stove and allow to cool slightly.
  3. Place the mixture in a blender then blend and pass through a sieve (if desired).
  4. Pour the sauce over the gnocchi and gently combine. Top with Parmesan and chiffonade basil leaves.