Baked potato gnocchi, cavolo nero and pumpkin

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves 4


Equipment and preparation: You will need a mouli and a foam gun and pellets.

By Marianne Lumb
From Saturday Kitchen


  • 1.25kg/2lb 12oz baking potatoes (such as Catriona or Spunta)
  • 2 tbsp olive oil, plus extra for frying
  • 2 leaves cavolo nero, stalks removed, cut into 10cm/4in pieces
  • 400g/14oz pumkpin (such as Delica), peeled, seeds removed, cut into 1cm/½in dice
  • 1 free-range egg, beaten
  • 100-150g/3½-5½oz plain flour
  • 530ml/18fl oz double cream
  • 75g/2½oz butter
  • small bunch fresh chives, finely chopped
  • 1 lemon, juice only
  • salt
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