Borough Market's gnocchi with drumlin cheese velouté and pumpkin seed crumble

Luxury London

28 September 2020

Paula McIntyre's vegetarian dish cooks pumpkin gnocchi from scratch, in a light, cheesy sauce 

28 September 2020 | Luxury London

(serves four)
Preparation time: 45 mins; cooking time: one hour

For the pumpkin gnocchi
250g pumpkin (jap or crown prince work well) 250g desiree or rooster potatoes
1 tbsp olive oil
200g desiree or rooster potatoes
2 egg yolks
100g 00 flour

For the Drumlin cheese velouté:
1 shallot, finely chopped
25g butter
100ml dry cider
250ml vegetable stock
250ml double cream
100g Drumlin cheese, grated

For the pumpkin seed crumble:
1 egg white
25g pumpkin seeds
25g oats
2 tbsp olive oil
A handful of parsley, finely chopped
100g soft Corleggy goat’s cheese, crumbled


Preheat oven to 190C. Cut the pumpkin into wedges and brush with the oil. Season with salt and bake in a parchment sheet pocket until soft—about 45 mins. Meanwhile, place the potatoes in the oven on the racks to cook for 45 mins.

Remove the skin from the pumpkin and mash the flesh until smooth. Cut the potatoes in half and scoop out the flesh. Pass it through a sieve and mix in with the pumpkin. Season with salt and pepper and cool.

Add the egg yolks and flour and mix to a dough. Knead for 1 min. Roll out the dough on a floured surface to a 1cm-thick circle. Cut into strips and cut each strip into bite sized pieces. Roll each piece over a fork or gnocchi roller and place on a floured board.

To make the velouté, sweat the shallot in the butter gently. When translucent, crank up the heat and add the cider. Cook until reduced by half. Add the stock and boil to reduce by half again. Add the cream and simmer to spoon-coating consistency—about 5 mins. Add the cheese and check the seasoning.

Set the oven to 180C and line a baking tray with parchment paper. Whisk the egg white with a fork to loosen it. Mix the seeds and oats in a bowl. Add about half the egg white, the oil and ½ tsp salt and mix—the mixture should be loose. Spread over the tray and bake for 15 mins or until crisp. Cool and mix in the parsley.

Poach the gnocchi in simmering salted water until it floats—about 2 mins. Scoop up with a slotted spoon and add to the hot velouté. Mix around gently to coat the gnocchi and spoon into bowls.

Scatter the pumpkin seed crumble onto each. Divide the crumbled cheese over the top and serve.