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
1 butternut pumpkin (yields 350g puree)
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.
350g pumpkin puree
1 whole egg
3 egg yolks
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.
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
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.
300g good quality unsalted butter
15g black truffle paste
20g lemon juice
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.
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.