Pumpkin, Cavalo Nero and chorizo gnocchi
serves 4
Ingredients
500g Ready made gnocchi
60g sliced Venison Chorizo
400g diced Pumpkin
6 leaves of Cavalo Nero tough stem removed
20 Sage Leaves
Parmesan
Butter
Olive oil
Salt and Pepper
Method
Roast diced pumpkin in the oven until they are cooked through. You want to get a nice colour on them but still hold their shape.
Fry the sliced chorizo in a little olive oil until they are crispy and take out of the pan but to the side. Add butter to the chorizo pan and fry the sage leaves till crispy and set them aside too.
In the meantime bring a pan of water to the boil and blanch the roughly shredded cavalo nero briefly, lift out of the pan and drain. Add the gnocchi to the pan and cook until they float.
Now to assemble add some more butter to the frying pan if needed and pan fry the gnocchi till they are nice and crispy. Next add the cavalo nero, roasted pumpkin and chorizo back in and adjust the seasoning if necessary. Serve with a sprinkle of parmesan and the crispy sage leaves on the top.