Ingredients

• 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 pumkpin (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

Directions

• 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.