"Bewitched" Pumpkin Gnocchi, Pear Pickle, Almond Tuile, Sage Butter

Introduction

Gnocchi are the simplest Italian pasta for me to make—but I always found them a bit bland. Over time I turned them into little flavour bombs, with a sauce that matters… until feta and squash became the perfect match. That “magic” makes them ideal for Halloween: peak pumpkin season.

Instructions

For the gnocchi:

1. Preheat the oven to 180°C.

2. Halve the squash, scrape out fibres and seeds. Reserve the seeds.

3. Cut into even wedges and peel.

4. Spread on a lined tray with salt, oil, sage, thyme and garlic in its skin. Cover tightly with foil.

5. Roast 20 minutes until tender but not mushy.

6. Pass through a potato ricer into a sieve over a bowl; drain 8 hours.

7. Mix the drained squash with flour, feta, yolk, salt, pepper and Parmigiano. Turn onto marble or wood and knead briefly until a ball forms; stop.

8. Divide into 4 and roll each into a sausage a little thicker than a finger.

9. Cut into pieces slightly thicker than a finger.

10. Roll each piece on a gnocchi board or the back of a fork for ridges.

11. Boil well-salted water in batches; when the gnocchi float, they are ready for the sauce.

For the sage butter sauce:

1. Melt butter with oil and sage in a frying pan. Season, add lemon juice.

2. When the butter begins to brown and the gnocchi float, scoop them into the pan with a little cooking water to emulsify.

3. Sauté until lightly caramelised on the edges.

For the pear pickle:

1. Slice the pear thinly on a mandoline into a bowl.

2. Boil water, vinegar, sugar, bay, sage and peppercorns.

3. When the sugar dissolves, turn off and pour over the pear. Leave to pickle.

For the almond tuile:

1. Preheat the oven to 160°C. Whisk the white until foamy.

2. Mix almond flour, cheese and butter. Fold in the white to a paste.

3. Spread paper-thin on a silicone-lined tray.

4. Bake 20 minutes until golden; cool to crisp.

For the toasted pumpkin seeds:

1. Preheat the oven to 200°C. Clean and dry the reserved seeds.

2. Spread on a tray with fleur de sel; roast 15 minutes.

To serve:

1. Plate the gnocchi and sage. Add rolled pear pickle, two tuile shards, toasted seeds and more Parmigiano.