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Pumpkin gnocchi with crispy belly pork Image

Pumpkin gnocchi with crispy belly pork

Steven Pidgeon, Head Chef at the Arundell Arms

Serves 6

For the belly pork

1kg boned belly pork

50g unsalted butter

1 chopped carrot

2 chopped garlic cloves

2 litres of chicken stock

A sprig of thyme

50ml olive oil

Pumpkin gnocchi

400g crown prince squash

1 teaspoon olive oil

60g of pasta flour

1 beaten egg

25g grated parmesan

50g unsalted butter

Method

1. Heat the butter in a pan, add all the vegetables and sweat for 5 minutes until they have softened but not coloured.

2. Add the pork chicken stock, cover with a lid and leave to cook for four to five hours at 150C or gas mark 2.

3. Remove the pork from the stock and place in the fridge over night with a heavy weight on top.

4. The following day cut pork into roughly 2cmx4cm pieces.

5. To finish heat up the rest of the olive oil and add the pork pieces. Cook until golden and season well.

For the gnocchi

6. Place the pumpkin in a baking tray, cover with a little oil and season. Bake for 15 minutes at 200C until soft, remove the skin and push the flesh through a fine sieve.

7. Add the flour, slowly season, beat in an egg with parmesan and mix into a ball.

8. Sprinkle flour onto a work top and roll the gnocchi into sausage shapes. Cut each into 15 pieces and shape into balls.

9. Place a fork lightly on top of each piece, then bring a large pan of  water to the boil, drop in each gnocchi cooking for 3 minutes until they rise. Drain and sprinkle with olive oil.

10. Leave in the fridge until needed. Heat a little butter in a frying pan, add the gnocchi and cook golden on each side.

11. Arrange on a plate with the belly pork, and a little bit of reduced belly pork liqueur.


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