Ingredients:

For Gnocchi

Butternut Pumpkin 250g
Sweet Potato 250g
Plain Flour 115g
Baking Powder 1 tsp
Salt ½ tsp
Eggs 55g
Parmesan Cheese, grated 2 tbs

To assemble

Soft butter
2 x Tomatoes
12 x Redclaw Yabbies, live
Olive Oil
Chives, finely chopped
2 tbs Parmesan Cheese, finely grated
Lemon juice, to taste

Method:

For Gnocchi

Halve and seed the pumpkin, but leave the skin on.
Roast the whole sweet potato and pumpkin at 160 degrees until tender. When cool enough to handle, peel both vegetables and pass through a food mill or puree in a food processor until smooth.

Mix in dry ingredients with a wooden spoon, followed by eggs. Mix well to incorporate, then add cheese.

Using a piping bag, pipe 2cm x 1cm dumplings into salted, boiling water, stopping after 10 dumplings. Cook for 2 minutes or until they float to the surface and are firm but tender to bite. Cool on a tray and repeat until all mix is used. Leave at room temperature.

This recipe will make enough for 7 entrée size portions.

To assemble

Peel, seed and chop tomatoes into a 5mm dice.
Place yabbies in freezer for 2 hours to sedate, and then cook in boiling, salted water for 2 minutes. Plunge into iced water to arrest the cooking, then peel and halve length ways.

Heat 1tbs of olive oil and 1 tbs butter in a large pan, and gently sauté gnocchi until heated through. Add redclaw and diced tomato, lemon juice, salt and pepper to taste. Finish with chopped chives.

Serve on four warm plates, sprinkle with parmesan cheese and more chives.