Pan Fried Potato Gnocchi With Pumpkin, Goat Cheese & Walnuts

    2 hours

    Recipe by chef Michael Forde that I have adapted for a more easy family dinner.


    Western Australia, Australia
    2 people made this

    Serves: 4 

    • 1/2 butternut pumpkin
    • 10 walnuts
    • 1 tablespoon brown sugar
    • 150g goat cheese
    • 10 sage leaves
    • 2 tablespoons butter
    • 50 ml lemon juice
    • 2 tablespoons olive oil
    • 1 1/4 kg potatoes
    • 200 g plain flour
    • 1 egg
    • 1 teaspoon nutmeg
    • salt & pepper to taste

    Preparation:1hour  ›  Cook:1hour  ›  Ready in:2hours 

    1. Preheat oven to 200C and place butternut pumpkin on a oven tray and roast until softened.
    2. In hot fry pan add walnuts and brown sugar until sugar dissolves and walnuts caramelise. Set aside.
    3. Cook potatoes, skin on in salted water until just cooked through. Drain and peel then mash smooth.
    4. Weigh out 1kg of the cooked potatoes into a bowl (or on the bench) and make a well in the centre.
    5. Mix in flour, egg, nutmeg and salt. Mix gently until combined, do not over knead.
    6. Divide the mix into 4 and roll each quarter into a long thin sausage. Cut a roll into 1cm pieces, pressing each with a fork to make indentations. Repeat for other 3 rolls.
    7. Cook in batches in boiling water until the gnocchi rises to the top. Drain and set aside.
    8. Heat olive oil in a large heavy base fry pan.
    9. Add gnocchi and pan fry on medium heat until golden brown.
    10. Spoon roasted pumpkin from skin and break into pieces, add to pan.
    11. Add caramelised walnuts, butter and sage and continue to fry until butter has browned.
    12. Deglaze the pan with the lemon juice to cut butter. Serve on a hot plate and dollop goats cheese over the gnocchi.


    I use Woodside or Meredith Dairy goats cheese. Floury potatoes like Royal Blue work best. A trick to making the potato mash well is to use a mouli or potato ricer.

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