Gnocchi, Truffle Red Wine Jus, Roast Pumpkin & Greens

1kg potato (agria, floury type)

6 egg yolks, 1 extra

1 cup grated Parmesan

1/2 tsp grated nutmeg

1 tbsp flaky salt

2 cup flour


  • On oven tray large enough to hold potatoes sprinkle enough rock salt
  • Add potatoes and roast 180-200C for 45-60min til a well cooked (skin will be crisp), cool 10min
  • Cut in half and scoop flesh w spoon
  • Put flesh thru a ricer, mouli or grate on box grater
  • Make a well in the mound, add eggs cheese and seasoning, mix with fingers into the potato
  • Sprinkle 1/2 cup flour over the mix, fold the dough over & onto itself a couple times, sprinkling remaining flour each time/fold. Try not to knead it. If too dry add extra egg or water.
  • Dough will give under slight pressure. It will feel firm but yielding.
  • To test dough, roll a ripe size portion with hands on floured board. If holds together it is ready, if not add more flour to the dough and press and fold again a few times. Test again.
  • Shape gnocchi by cutting and rolling cup/baseball size dough pieces into long ropes. Cut at intervals that suit you. Leave on floured work space.
  • Bring large pot of salted water to boil, plunge batches of gnocchi into it, when they rise to surface for around 1min further. Remove into a large bowl with iced water. Drain and and toss with olive oil to prevent sticking


Red Wine & Truffle Jus

250ml red wine

500ml good quality veg or chicken stock (home made is best!)

100g truffle butter (50g grated truffle/500g unsalted butter is a good ratio)


  • Bring wine to boil and reduce by half
  • Add stock and reduce by two thirds
  • Remove from heat and cook a wee bit, whisk in the chilled diced butter bit by bit until you get a nice creamy truffly sauce. Season as required
  • Pan fry gnocchi in batches til golden
  • In large bowls/plates, toss gnocchi with roast pumpkin, nuts of your choice, wilted greens and fresh parsley, grate over truffle, parmesan and drizzle with the red wine sauce. YUM
Samuel Campbell