Transfer to a serving dish. 400g Sweet Potato Gnocchi Padella, London Picture: Gnocchi with nutmeg butter - Check out Tripadvisor members' 59,349 candid photos and videos. It’s a relaxed, informal restaurant serving delicious and affordable pasta. If you are a resident of another country or region, please select the appropriate version of Tripadvisor for your country or region in the drop-down menu. Not very exciting, you might think, but like real pasta made in the Rinse your swiss chard thoroughly and drain on paper towel. Serves 2-3. © 2020 All4Women.co.za All rights reserved. Once again it's the Italians who are so clever at inventing such simple things out of what seem to be fairly ordinary ingredients but then become something quite outstanding. Mix your pumpkin chunks in a medium mixing bowl with a good drizzle of olive oil. How to Divide your sweet potato gnocchi amongst your servings, top with your maple and nutmeg pumpkin, bacon and chard and finish with dollops of crème Fraiche and your chopped pecan nuts. Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally, Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online. For the sauce, melt the butter with the garlic over a gentle heat until the garlic turns nut brown in colour – about 1 minute. After that, using a fork with the prongs facing upwards, press the fork down on to one side of each gnocchi so that it leaves a row of ridges on each one; at the same time, ease them into crescent shapes. Now cover and chill the gnocchi again until you are ready to cook them. Then drop the gnocchi into the water and cook for about 3 minutes; they will start to float to the surface after about 2 minutes, but they need 3 altogether. Every Week We Deliver Everything You Need To Cook Amazing Meals Every Week We Deliver Everything You Need To Cook Amazing Meals Soft sweet potato gnocchi with roasted butternut, crunchy pecan nuts, in lashings of nutmeg burnt butter finished with swiss chard and creme fraiche. Then drain well and, holding them in your hand with a tea cloth, quickly pare off the skins using a potato peeler. Bring a large saucepan of water to the boil for use in Step 3 and preheat your oven to 220°C. Prepare your ingredients & cooking utensils. Billede fra Padella, London: Gnocchi with nutmeg butter - Se Tripadvisor-medlemmernes 59.541 personlige billeder og videoer af Padella I went for the to start. The cacio & pepe was equally great with thick al dente pasta and a moreish cheese and pepper sauce. If you are a resident of another country or region, please select the appropriate version of Tripadvisor for your country or region in the drop-down menu. Once again it's the Italians who are so clever at inventing such simple things out of what seem to be fairly ordinary ingredients but then become something quite outstanding. Click here to learn more or control your settings. Send with Whatsapp. 4 tsp Wholegrain Mustard Place your pumpkin chunks on an oven tray lined with baking sheet/parchment. 1 tsp Nutmeg more. Add your nutmeg, maple syrup and season with salt and pepper. Click Here for other restaurants in East London, Restaurants in London Bridge & South Bank, Restaurants and Bars in Victoria and Pimlico, Restaurants in Liverpool Street & Moorgate, Pici Cacio & Pepe (a standard Padella dish) (£6.5), Fettuccine with Cobble Lane Cured nduja, mascarpone & lemon, Ravioli of Westcombe rictotta with butter & sage (£8.5).