1 pumpkin or 2.5kg of pumpkin, peeled and diced into 4cm pieces
2 sweet potatoes or 1.25kg of sweet potato peeled and diced into 3cm pieces
1 bulb of garlic peeled and sliced.
5 whole eggs
800g fresh ricotta (we use buffalo ricotta)
200g freshly grated parmesan cheese
FOR THE SAUCE
250ml cream- reduced by half
30g fresh mixed herbs, oregano,rosemary thyme and parsley
In a large baking tray place diced pumpkin, sweet potatoes and garlic, season with sea salt and toss with olive oil. Cover with foil and cook in a moderate oven 180°c-200°c for approx 1hr or until tender.
When done place vegetable mix in a strainer to remove any excess liquid. Combine strained vegetables with eggs, semolina, ricotta and parmesan then blend in a food processor until smooth.
Line a 40cm baking tray with baking paper, making sure to also cover the sides. Spread the gnocchi mix evenly over the bottom of the tray to a desired height of about 2cm. Cover with baking paper and bake for 1hr at 180°c. Let cool completely before removing paper and cut to desired shape.
FOR THE SAUCE
Place the cream in a sauce pan over a low heat and reduce by half, add herbs and sea salt and remove from heat, stir in parmesan cheese.
Reheat gnocchi and place in a bowl or plate, pour over sauce and if desired sprinkle with extra parmesan and finish under a salamander or a grill.