Kūmara Gnocchi


200g kūmara, peeled, roasted and mashed smooth

30g parmesan, finely grated

125g buckwheat flour, plus extra for rolling

¾ tbsp salt

zest of 1 lemon

2 tbsp olive oil

salt, to taste


micro cress

toasted breadcrumbs

smoked pecorino


Ingredients provided by:



Combine mashed kumara, buckwheat flour, salt and lemon zest. Knead mixture with your hands until you have a dough, it should be quite sticky. Divide dough in half.


Dust some buckwheat flour onto a prep bench. Roll each dough half into a long rope-like tube then cut into 2cm long pieces.


Boil a pot of water and add olive oil and salt. In batches, add gnocchi to the boiling water and cook for approximately 3 minutes. Remove and ‘shock’ the cooked gnocchi in an ice bath. Drain gnocchi and place on a lined tray. Leave in the fridge uncovered overnight.


Need instructions for preparing/cooking gnocchi for service. Serve gnocchi with chestnut cream/crème. Garnish with micro cress, toasted breadcrumbs and smoked pecorino.

Wine Match Waipara Hills Equinox Chardonnay 2015

The smokiness of the cheese and richness of the kūmara work beautifully with this rich Chardonnay