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Frankie Dunn

Pumpkin gnocchi with sun-dried tomato sauce

Here's the dish that converted me. Frankie shaped the gnocchi like tiny pumpkins (her sister showed her a quick knife trick over FaceTime), but plain little dumplings taste just as good.
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Course: Appetizer, Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 500 g Roasted butternut squash and pumpkin, mashed
  • 200/250 g Plain Flour (depending on how wet the squash is)
  • 1 Egg
  • Salt, butter and sage leaves
  • Tomatoes, peppers, carrot, celery, onion, garlic and any veg in the fridge that needs using up.

Method
 

For the Gnochi
  1. Roast the squash and pumpkin until soft, then blitz in a food processor with the flour, egg and a pinch of salt to make a soft dough. Different veg hold different amounts of water, so add flour bit by bit.
  2. Roll into ropes, cut into pieces and shape however you like.
  3. Boil in salted water. They're done when they float.
  4. Fry them in sage butter until golden. Keep the crispy sage leaves for the top.
For the "everything" tomato sauce
  1. Roast tomatoes, peppers, carrot, celery, onion, garlic and any veg in the fridge that needs using up. Soften it all in a pan with a splash of stock, blitz with a stick blender and season. Frankie stirs in a spoonful of cream cheese and some sun-dried tomatoes to make it richer. Kids will eat it and never guess how much veg is in there!
    2. To finish: Top with pea shoots and walnut pangrattato* (posh for crispy breadcrumbs): walnuts, breadcrumbs and a garlic clove, toasted in a pan until crisp.

Notes

 
*The full pangrattato recipe is on Frankie's Instagram