116 Oven setting: FullSteam METHOD Serves: 8 GNOCCHI Preparation time: 45 minutes Place all ingredients in a medium mixing bowl and combine. Set Cooking time: 20 minutes aside for 30 minutes then cut the dough into 4 pieces, lightly flour Level of difficulty: Easy the bench and roll each piece into 1cmround logs then cut into 2–3cm pieces. INGREDIENTS Place onto baking paper on the large steamer tray. Put into the oven on FullSteam at100°Cfor 10 minutes then remove and place GNOCCHI on a tray to cool. Coat with olive oil to prevent sticking. 300g ricotta SAUCE 200g plain flour 2 eggs Select level8 on an induction cooktop or FlameSelect® gas ½ bunch basil roughly chopped cooktop. Place a large frying pan down and add 50 ml olive oil. 1 tsp salt Sauté onions and garlic until lightly coloured then add the blue cheese and cream,increase cooktop to level 9 to bring it to a ½ tsp cracked black pepper boil. Stir constantly until the cheese dissolves then add the grated 50g extraflour for rolling pumpkin and simmer for a further 5 minutes. Add the cooked Olive oil, to coat gnocchi, once heated through add the basil. Stir and serve. SAUCE 50ml olive oil ½ onionfinely cut 2 cloves crushed garlic 100g blue cheese 500ml cream 200g butternut pumpkin, peeled and grated ½ bunch basil roughly chopped Ricotta gnocchi with pu THE NEFF AUSTRALIA COOKBOOK MAINS