Pumpkin gnocchi with langoustines

Name: Pumpkin gnocchi with langoustines
Yield: Serves 4
Ingredients: sunflower oil; 25 g plain flour; mirepoix of 4 tablespoons each finely chopped onion, celery and fennel; 12-20 fresh raw langoustines (3-5 each); mirepoix of 4 tablespoons each finely chopped onion, celery and fennel; mirepoix of 4 tablespoons each finely chopped onion, celery and fennel; 1 garlic clove, peeled and crushed; mirepoix of 4 tablespoons each finely chopped onion, celery and fennel; 275 g floury potatoes, cut in half if large; 1 pumpkin (500-750 g), seeds and fibres removed; 25 g Parmesan, freshly grated; 1 egg yolk; 4 tablespoons double cream; 1 sprig of fresh tarragon; 1 tablespoon tomato purée; 1 tablespoon brandy; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

Use a small pumpkin or a piece from a medium-size pumpkin for the gnocchi — the very large, Hallowe’en pumpkins can be very fibrous. The gnocchi should be cooked very soon after shaping, or they will fall apart. If more convenient, the sauce can be made first.

Ingredients

For the gnocchi

1 pumpkin (500-750 g), seeds and fibres removed
275 g floury

Fish course
Pescatarian
Autumn

Method

Preheat the oven to 180°C/gas mark 4.

Cut the pumpkin into large pieces and wrap in foil. Bake until soft and tender, about 1½ hours. U