ROASTED PUMPKIN GNOCCHI WITH BASIL REAL YOGHURT SAUCE
This is the sort of dish you make after you have roasted extra pumpkin when cooking an earlier meal.
SERVING SIZE:
Serves 4
INGREDIENTS:
Gnocchi
300g piece pumpkin
2 egg yolks
1 tablespoon Hansells Natural Real Yoghurt
salt
freshly ground black pepper
about 1/4 cup flour
Basil Real Yoghurt Sauce
1 cup Hansells Natural Real Yoghurt
1/2 cup finely chopped fresh basil
2 tablespoons lemon juice
a sprig fresh basil
INSTRUCTIONS:
Peel and deseed pumpkin. Cut into even-sized pieces and roast at 180°C for 30 to 40 minutes or until cooked.
Puree pumpkin in a food processor or blender. Add egg yolks, Real Yoghurt, salt and pepper and enough flour to make a stiff dough that leaves the side of the bowl.
Break off tablespoonfuls of mixture. Shape into ovals and cook in boiling water until gnocchi float to the surface. Remove from water with a slotted spoon, straining well. Place in a serving bowl. Pour over basil Real Yoghurt sauce and grill until lightly browned. Serve garnished with a sprig of fresh basil.
Basil Real Yoghurt Sauce: Mix the basil, Real Yoghurt and lemon juice together in a small saucepan. Bring to the boil but do not boil.
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