Much like potato Gnocchi, these subtle yet fragrant dumplings are perfect for Meat-free-Mondays, but also great with Chicken or Beef!
500g Pumpkin or Butternut
2 Large Sweet Potatoes (we used the orange variety)
1 Packet Fresh Sage, half finely chopped
2 Egg yolks
1 1/2 cup Flour, sifted
Salt and freshly ground black pepper
3 Tbls Butter
Baby spinach and parmesan shavings for serving.
How to make it
Chop pumpkin and sweet potato into small cubes and cook in salted water for 10 - 15 minutes until soft.
Drain and return to the pot, cook for another 5 minutes to allow some moisture to evaporate.
Set aside to cool.
Once cooled, mash the mixture as finely as you can (use a blender if you've got one).
Mix chopped sage, egg yolks, salt and pepper together in a large bowl.
Add pumpkin & sweet potato and mix well.
Add flour 1/2 cup at a time and blend thoroughly.
Bring a large pot of water to the boil.
Using two teaspoons to shape the mixture into balls, drop them into the water one by one. (Cook a third of the batch at a time) Cook dumplings until they float to the surface and cook for a further 5 minutes.
Remove dumplings from water and drain well.
Repeat with remaining 2 batches.
* At this stage the dumplings appear wet and slimy, but they will become drier and crisper with the next step.
Once all the batter is cooked, heat the butter in a large pan, add the dumplings and remaining sage leaves (tear them if they are too big) and brown on both sides. (Do this in batches if your pan is too small).
Season with salt and ground black pepper and serve immediately.
Dish up on a bed of fresh baby spinach topped with parmesan shavings. Serve with chicken or beef, or as is for a veggie version.
· This is not the kind of dish to make if you are pressed for time.
· If you like a dish with some kick, add some peri-peri powder to the pumpkin mix.
· We served the dumplings with beef that we poached in a red wine and a Portuguese spice mix, cooked covered in the oven for about 3 hours.