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Wine 1160’s Pumpkin Gnocchi, Mushroom Ragu, Truffle Butter

Prabir Majumdar, owner of Armadale’s Wine 1160, shares this recipe for one of the venue’s most popular dishes

 

Wine 1160’s Pumpkin Gnocchi, Mushroom Ragu, Truffle Butter

 

Pumpkin Puree

Ingredients:

1 butternut pumpkin (yields 350g puree)

 

Method:

Peel and deseed pumpkin. Rough dice.

Cover with foil and bake at 160°C for 45–60 mins, or until very soft. Remove foil and bake for a further 15 mins.

Puree pumpkin in a food processor while warm and put in the freezer overnight.

Remove pumpkin from freezer and defrost through a cloth to remove excess water.

 

Gnocchi

Ingredients:

350g ricotta

350g pumpkin puree

75g parmesan

10g salt

1g pepper

1 whole egg

3 egg yolks

200g flour

 

Method:

Combine ricotta, pumpkin puree, parmesan and eggs together in a large bowl. Mix thoroughly.

Add flour, salt and pepper and mix gently until just combined.

Roll out logs a little bit at a time on a floured bench. Cut into 3cm × 2cm pieces.

Blanch in a pot of simmering salted water in small batches.

When the gnocchi begins to float, cook for 3 mins.

 

Mushroom Ragu

Ingredients:

1.5kg Swiss mushrooms

2 large leeks

200ml dry white wine

½ bunch spring onion greens

2 tbsp Australian garlic, chopped

Thyme, to taste

Tarragon, to taste

Olive oil, as needed

 

Method:

In a large pot, sauté diced leeks, spring onions, garlic, thyme and tarragon in olive oil over low heat.

Once soft and translucent, deglaze with white wine and add mushrooms. Cook on high heat until mushrooms drop water, it evaporates and begins to sauté again.

 

Truffle butter

Ingredients:

300g good quality unsalted butter

15g black truffle paste

20g lemon juice

 

Method:

Dice unsalted butter and cook in a pot on medium high, stirring occasionally, making sure to scrape the bottom of the pot to evenly distribute the browning milk solids. Remove from the heat when it is nut brown and fragrant.

Once it has cooled somewhat, add the truffle paste and lemon juice.


To serve:

Heat ragu in an appropriate size pot.

Add blanched gnocchi and truffle butter and stir on low heat until combined.

Add salt and pepper, chiffonade parsley, spring onion greens and a squeeze of lemon.

Plate on a warm bowl. Finely grate a generous serve of parmesan cheese on top.

 

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