Thursday 14th December 2017
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Serves 4
Preparation time: 15 minutes
Cooking Time: 60 minutes

4 baby pumpkins
20 baby pearl onions, peeled
150g clarified butter (ghee)
Salt to taste
800g of white sweet potatoes
250g ‘OO’ flour
3 egg yolks
Small pinch of ground nutmeg
Pinch of salt

For the sauce:
100g goat’s cheese
200ml double cream
1 clove garlic chopped
1 shallot chopped
Pinch of salt

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Roast baby pumpkin, white sweet potato dumplings with goat’s cheese cream, roasted onions and sweet potato puree.

For the sauce: Wash the pumpkin, cut the top and empty the interior. Season with salt, pepper and little butter. Bake at 200C hot oven for 25-30 minutes until cooked but still firm.

Place the rest of the ghee in a pan and roast the onions for 4-5 minutes.

Place the sliced garlic, shallots and butter in a pan and cook on low for 2 minutes. Add the goat’s cheese crumbled and wet with the cream, then season with salt.

For the dumplings: Cook the potatoes whole in their skins in a 180C hot oven for 35-40 minutes depending on potato size. Test with a sharp knife – you should have to push the knife in. It should not slide in easily.

Peel them quickly and pass them through a potato ricer, then save 100g for garnish and add the rest of the ingredients and gently mix.

Roll the mixture into sausage-like rolls and cut to shape. You can use a fork or a specific tool to shape.

Set aside to rest for 10-20 minutes

To cook: place in boiling salted water with a little oil and cook until they float to the top.

Toss with the goat’s cheese cream sauce and serve in the baked pumpkin.

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