½ butternut pumpkin
2 tbsp olive oil
Salt, black pepper
3 tbsp unsalted butter
¼ cup pine nuts
10 sage leaves
6 raw medium prawns, peeled, cut into small pieces
300g good quality, store bought gnocchi
Juice ½ lemon
100g goats’ curd
Small block parmesan cheese to serve
Preheat an oven to 200c.
Cut the skin from the pumpkin. Slice into 1.5cm slices, toss with the olive oil, season with salt & pepper and lay onto a lined baking tray. Roast for 15 minutes until golden.
Place a medium frying pan over medium/high heat and add the butter, pine nuts, sage and a pinch of salt. Let it cook, stiring a little, until the butter is starting to foam and the pine nuts are frying. Add the prawns and gnocchi and toss through.
Cook for 2 minutes, until the gnocchi start to colour and the prawns are cooked. Add the lemon juice and a good crack of black pepper and a little salt to taste.
To serve, place a few slices of roast pumpkin on each plate, spoon over the gnocchi, and everything in the pan. Then top with goats’ curd and grated parmesan to finish.