Pumpkin Gnocchi Salad

Discover the perfect balance of savoury and sweet with this Pumpkin Gnocchi Salad from Australian Bush Spices. Tossed with fragrant Olive Oil with Lemon Myrtle and finished with rich Manuka Honey, this vibrant recipe brings together fresh seasonal flavours for a uniquely Australian twist.

Prep Time: 20 minutes (+ 10 minutes cooling time)

Cook Time: 1 hour

Ingredients

Serves 4 Prep 20 mins (+ 10 mins cooling time) Cooking 1 hour
1/3 cup (80ml) Olive Oil with Lemon Myrtle
8 pancetta slices
2 tbs Roasted Wattleseed Balsamic Vinegar
1 tsp Dijon mustard
1 tsp Manuka Honey
1 radicchio, leaves torn
60g pkt Baby Rocket
100g marinated goat's cheese, drained
Pumpkin gnocchi
500g chopped butternut pumpkin
2 cups (300g) plain flour
½ cup (40g) finely grated parmesan
½ tsp ground nutmeg

Instructions

To make the pumpkin gnocchi, preheat oven to 180°C. Line a baking tray with baking paper. Place pumpkin on the tray. Bake for 30 mins or until tender. Set aside for 10 mins to cool. Transfer pumpkin to a bowl and mash until smooth. Add flour, parmesan and nutmeg. Season and form into a dough. Knead lightly and divide into 4 portions.
Roll each portion into a 2cm-thick log and cut into 3cm pieces. Place on lined trays.
Cook gnocchi in simmering water until they float. Remove with a slotted spoon.
Cook pancetta in 1 tsp oil until crisp. Set aside.
Pan-fry gnocchi in remaining oil until golden.
Shake vinegar, mustard, honey, and oil in a jar to make dressing.
Assemble radicchio, rocket, pancetta, gnocchi and goat cheese. Drizzle dressing and serve.
Vegetarian option: Replace pancetta with thinly sliced cup mushrooms.