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  • Recipe - Baked Pumpkin Gnocchi
  • Baked pumpkin gnocchi, persian feta, white asparagus and cherry tomatoes

    As the weather starts to cool down Wayne thought he would share with you a dish he loves to cook.


    300g pumpkin
    875g potato
    190g parmasen cheese
    375g plain flour
    2 eggs
    1 egg yolk


    1. Peel, de-seed pumpkin and roast till soft.
    2. Roast potato till soft.
    3. Cut potato in half, scoop out middle.  While still warm, weigh both the pumpkin and potato, pass through a Mouli.
    4. Add eggs, cheese, flour, salt, pepper & nutmeg. Mix well gently.
    5. On a floured bench, roll mixture into a log about an inch in diameter, cut into pieces.
    6. Bring a pot of water to boil, cook Gnocchi for a few minutes till it floats to the top, take out of boiling water and strain.

    To serve

    1. Heat a pan, add butter, when butter is melted at gnocchi, asparagus & tomatoes.
    2. Place pan in oven for about 5 minutes till gnocchi has colour.
    3. Place on a  plate using the melted butter as a sauce.
    4. Garnish with Feta Cheese and Chervil.