Sliced whole roasted munchkin pumpkin tastes a little like sweet potato, the skin is nice to eat too. The cracked wheat (or Freekah) is served in a risotto style using air-rated pumpkin puree. It’s garnished with navets, a baked sage crust and toasted sunflower seeds. The gnocchi is made using SOSA Metil Gel, which means you can make a gnocchi mix without using eggs or flour. It has the same texture as gnocchi and can be fried off once cooked if you like.
Preparation: 20 minutes
Cooking: 45 minutes
Serves: 4 people
Munchkin pumpkin
Ingredients
- Munchkin pumpkin (should get about three slices out of the pumpkin)
- SOSA Metil Gel
- Pumpkin puree
- Cracked wheat
- Chopped fresh sage
- Black garlic
- Brioche
- Baby turnips
Method
Wrap the slices of Pumpkin in foil and bake with a little garlic salt for 45 minutes until tender @ 190C.
Cook the cracked wheat in seasoned water until tender then cool and reserve to one side.
Mix the pumpkin puree with the Metil Gel and leave to rest over night before piping in to boiling water, (cook the same way as normal gnocchi)
Blitz together, the brioche, black garlic, sage, seasoning and a little oil to bind. Roll the mix out and bake for five mins in a hot oven, allow to cool and break pieces up for garnish.
Blanch the baby turnips.
In a saucepan let down some of the pumpkin puree with a little milk, butter and season.
Place into a Kisag whipped cream dispenser and charge twice, keep warm.
Reheat everything. Mix some hot cooked cracked wheat in to the foamed up puree out of the Kisag and place in to the centre of the hot pumpkin garnish with the crust, pumpkin seeds, turnips and gnocchi.
