Recipe: Pumpkin Pillow Gnocchi

Method

1. Make the gnocchi first by roasting pumpkin and potato at 160g for 45 minutes till cooked.
2. Working quickly while it’s hot, dice the pumpkin and potato, then mix all the ingredients in; try not to overwork the dough, just make sure everything is mixed in.
3. It will be sticky, but do not be tempted to use more flour as it will make the gnocchi hard.
4. Work it onto a parchment paper or cling wrap, and set aside till cool to roll.
5. Work the dough to a long strip and cut to size of an inch by half an inch.
6. Set it to freeze for easier handling while boiling a pot of water.
7. Once the little gnocchi doughs are easier to handle, drop it into the boiling water.
8. Once it floated, strain it out and set aside on oiled tray or bowl.
9. Put a pan on medium heat with brown bu2er and drop in the gnocchi.
10. Once the gnocchi starts crisping on one side, turn the dumplings and drop in fresh butter and sage.
11. Once both sides are crisp, ladle in the stock and let it braised for a good minute.
12. The starch from the gnocchi will start thickening the sauce, put in both vinegars and season.
13. Stir in the kale and turn off the fire. Drop in the lemon juice.
14. Toss and stir to make sure kale are slightly wilted and that sauces are emulsified properly.
15. Scoop into waiting bowl. Garnish with rice puff and grated pecorino romano.
16. For a kick of heat, add a pinch of togarashi as preferred.

Chef Victor Loy

Chef of Plentyfull, Victor Loy, 31, hails from gourmet city, Penang, Malaysia. He grew up working for his family’s hawker stall — his grandmother has sold iconic Penang street food such as Char Kway Teow to Penang laksa since she was seven.

He says, “I’ve witnessed how enjoyable honestly prepared great food can bond family and friends in the shared moments; the fact that good food can strengthen bonds and restore people fuel my passion in cooking. The idea of restoring one’s soul through good food keeps me wanting to cook even better food for everyone.”