Baked potato gnocchi, cavolo nero and pumpkin recipe
 Earthy flavours get a luxurious treatment in this delightful gnocchi recipe. Equipment and preparation: You will need a mouli and a foam gun and pellets. 1.25kg/2lb 12oz baking potatoes (such as Catriona or Spunta)2 tbsp olive oil, plus extra for frying2 leaves cavolo nero, stalks removed, cut into 10cm/4in pieces400g/14oz pumpkin (such as Delica), peeled, seeds removed, cut into 1cm/½in dice 1 free-range egg, beaten100-150g/3½-5½oz plain flour530ml/18fl oz double cream 75g/2½oz buttersmall bunch fresh chives, finely chopped1 lemon, juice onlysalt 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 pumpkin (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 Method Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 45–50 minutes, or until soft.Meanwhile, heat a tablespoon of oil in a frying pan over a medium-low heat. Fry the cavolo nero until crisp. Season with a little salt and drain on kitchen paper.Heat another tablespoon of oil in the same pan and fry the pumpkin gently until just soft and golden brown. Season with a little salt and drain on kitchen paper.Scoop out the potato flesh and pass through a mouli. Place the skins back on the baking sheet and bake for a further 12 minutes, or until golden brown. Meanwhile, place a double layer of cling film over your work surface. Put the potato flesh into the centre, sprinkle over some salt and knead briefly. Add a little of the egg and the flour. Gather the cling film over the dough and knead very lightly. Roll it into a sausage shape and chill. Remove the cling film and cut out 2.5cm/1in pieces. Meanwhile, transfer the potato skins to a medium pan and cover with 500ml cream. Bring to the boil and simmer gently. As the skins soften, press them with back of a spoon until the flavour is extracted from them. Reduce the cream by a third and pass through a sieve into a bowl. Stir in the remaining 30ml/1fl oz cream and season well with salt and a little lemon juice to taste. Transfer the cream to a foam gun, shake well and add two pellets. To serve, warm the pumpkin and shallow-fry the gnocchi in butter on both sides for a few minutes, until piping hot. Place the gnocchi on serving plates and scatter over half of the pumpkin cubes. Gently pipe over the foam in small amounts and scatter with the remaining pumpkin cubes, the cavolo nero and chives. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 45–50 minutes, or until soft. Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 45–50 minutes, or until soft. Meanwhile, heat a tablespoon of oil in a frying pan over a medium-low heat. Fry the cavolo nero until crisp. Season with a little salt and drain on kitchen paper. Meanwhile, heat a tablespoon of oil in a frying pan over a medium-low heat. Fry the cavolo nero until crisp. Season with a little salt and drain on kitchen paper. Heat another tablespoon of oil in the same pan and fry the pumpkin gently until just soft and golden brown. Season with a little salt and drain on kitchen paper. Heat another tablespoon of oil in the same pan and fry the pumpkin gently until just soft and golden brown. Season with a little salt and drain on kitchen paper. Scoop out the potato flesh and pass through a mouli. Place the skins back on the baking sheet and bake for a further 12 minutes, or until golden brown. Scoop out the potato flesh and pass through a mouli. Place the skins back on the baking sheet and bake for a further 12 minutes, or until golden brown. Meanwhile, place a double layer of cling film over your work surface. Put the potato flesh into the centre, sprinkle over some salt and knead briefly. Add a little of the egg and the flour. Gather the cling film over the dough and knead very lightly. Roll it into a sausage shape and chill. Remove the cling film and cut out 2.5cm/1in pieces. Meanwhile, place a double layer of cling film over your work surface. Put the potato flesh into the centre, sprinkle over some salt and knead briefly. Add a little of the egg and the flour. Gather the cling film over the dough and knead very lightly. Roll it into a sausage shape and chill. Remove the cling film and cut out 2.5cm/1in pieces. Meanwhile, transfer the potato skins to a medium pan and cover with 500ml cream. Bring to the boil and simmer gently. As the skins soften, press them with back of a spoon until the flavour is extracted from them. Reduce the cream by a third and pass through a sieve into a bowl. Stir in the remaining 30ml/1fl oz cream and season well with salt and a little lemon juice to taste. Transfer the cream to a foam gun, shake well and add two pellets. Meanwhile, transfer the potato skins to a medium pan and cover with 500ml cream. Bring to the boil and simmer gently. As the skins soften, press them with back of a spoon until the flavour is extracted from them. Reduce the cream by a third and pass through a sieve into a bowl. Stir in the remaining 30ml/1fl oz cream and season well with salt and a little lemon juice to taste. Transfer the cream to a foam gun, shake well and add two pellets. To serve, warm the pumpkin and shallow-fry the gnocchi in butter on both sides for a few minutes, until piping hot. To serve, warm the pumpkin and shallow-fry the gnocchi in butter on both sides for a few minutes, until piping hot. Place the gnocchi on serving plates and scatter over half of the pumpkin cubes. Gently pipe over the foam in small amounts and scatter with the remaining pumpkin cubes, the cavolo nero and chives. Serve immediately. Place the gnocchi on serving plates and scatter over half of the pumpkin cubes. Gently pipe over the foam in small amounts and scatter with the remaining pumpkin cubes, the cavolo nero and chives. Serve immediately.