Seasoned Autumn/Winter 2019

14
Method:/
Peel and roughly chop the squash and boil for 15-20 minutes until soft.
Drain thoroughly and then push the squash through a metal sieve, or a
potato ricer, to make a smooth purée. Allow to cool and mix in the
flour. Beat in both egg yolks and a pinch of Cornish Sea Salt Flakes
until it forms a dough. Knead to ensure it is smooth.
Roll the dough on a floured surface into a long thin sausage then cut
into 1 inch pieces to form the gnocchi. Using the prongs of a fork, make
an indentation into the top of each gnocchi.
For the pesto, grind the sage leaves, pumpkin seeds and Chilli Hit
Simple Seasoning together in a mortar and pestle to form a paste. Stir
in the Parmesan, lemon juice and olive oil.
Fry the bacon in a pan and when the oil starts to be released stir in the
kale and fry until crispy. Then add the pesto.
Drop the gnocchi into boiling, salted water and cook for a couple of
minutes. The gnocchi are ready when they rise to the surface of the
water. Remove, drain and toss in the pan with the bacon, kale and pesto.
CSS0029_CSS_SEASONED AUTUMN_WINTER 2019 HRAW.indd 14 06/09/2019 12:27