Pumpkin, Blue Cheese, Spinach & Pancetta Sauce for Gnocchi and Pasta
INGREDIENTS
- 2 tablespoons olive oil
- 1 onion, finely chopped
- ½ teaspoon flakey salt
- Pepper to taste
- 2 cloves garlic, crushed
- 2/3 cup dry, white wine
- 1 sprig thyme
- 1 bay leaf
- 600ml pouring cream
- 750g peeled and chopped pumpkin
- ¼ teaspoon nutmeg
- ½ teaspoon sugar
- 1 sprig rosemary
- 2 sprigs sage
- 200g spinach or silver beet leaves
- 100g pancetta, sliced thinly
- 200g blue cheese, crumbled
- 50g shaved parmesan
METHOD
Step 1
Heat the oil in a pan to medium and sauté the onion with the salt and pepper until transparent. Add the garlic, cook for a minute or two before adding the white wine, thyme and bay leaf. Simmer gently until the wine has reduced by half. Add the cream, and simmer gently for 5 minutes.
Step 2
Remove the pan from the heat and allow the flavors to steep for 15 minutes then remove the bay leaf and thyme sprig. Blend until smooth with a stick blender.
Step 3
Meanwhile chop 500g pumpkin into 2cm cubes, drizzle with the olive oil, and sprinkle with the nutmeg, sugar, rosemary and sage.
Fry on top of the stove for 5 minutes to give the pumpkin color then roast in a medium oven for 30 minutes.
Step 4
In a pot of boiling water, immerse the spinach leaves and blanche for 1 minute then drain.
Step 5
In a flat pan, fry the pancetta for 5 minutes or until crisp. Remove and place the pancetta on absorbent paper.
Step 6
When your pasta or gnocchi is almost cooked, add the blue cheese, spinach and pumpkin to the cream sauce, bring to a simmer with 1/2 cup of the pasta water and half of the pancetta, crumbled.
Step 7
Add the cooked pasta or gnocchi to the sauce, fold gently and serve with the remaining pancetta, which has been warmed in the oven, and shaved parmesan as a garnish on top.
