Potato Gnocchi

Methods

• Peel and mash the potatoes and put into a bowl. Add egg yolk, salt, ¼ tsp nutmeg powder and mix. Add refined flour, 1 tbsp at a time, and knead into a dough.
• Divide dough into 2 portions. Dust worktop with a little dry flour and roll each portion into a cylinder. Apply very little pressure while rolling so that it does not break.
• Cut 1 inch thick pieces. Press and roll each piece on the back of a fork to give the gnocchi traditional Italian shape.
• Spread semolina a plate or tray and put the gnocchi over it. Keep the plate or tray in the refrigerator for 10 minutes so that the gnocchi become firm.
• To make the gnocchi sauce, take milk, fresh cream, salt and nutmeg powder in a in a bowl and mix well.
• Preheat oven at 200º C. Grease a baking dish.
• Boil sufficient water in a deep non-stick pan, add salt and ¼ tsp nutmeg powder and mix well. Add gnocchi and cook for 2 minutes only. Strain the gnocchi and place them on a plate.
• Spread a layer of sauce in the baking dish. Spread the gnocchi on top, followed by pumpkin cubes and more sauce on top.
• Sprinkle grated cheese, salt and pepper. Keep the dish in the preheated oven and bake for 20 minutes.
• Transfer into individual serving plates and serve hot.