Potato Gnocchi

Method

1. 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.
2. 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.
3. Cut 1 inch thick pieces. Press and roll each piece on the back of a fork to give the gnocchi traditional Italian shape.
4. 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.
5. To make the gnocchi sauce, take milk, fresh cream, salt and nutmeg powder in a in a bowl and mix well.
6. Preheat oven at 200º C. Grease a baking dish.
7. 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.
8. Spread a layer of sauce in the baking dish. Spread the gnocchi on top, followed by pumpkin cubes and more sauce on top.
9. Sprinkle grated cheese, salt and pepper. Keep the dish in the preheated oven and bake for 20 minutes.
10. Transfer into individual serving plates and serve hot.

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