gnocchi, recipe, Matt Moran, ARIA Sydney, celebrity chef

Celebrity chef Matt Moran needs no introduction. Since opening his flagship two-hat ARIA Restaurant in Sydney in 1999, the entrepreneur has gone from strength to strength. A highlight was 2012 with the opening of two new venues, CHISWICK restaurant in Woollahra and Riverbar & Kitchen in Brisbane. Oh, and did we mention he was also awarded GQ magazine’s Chef of the Year.

Matt Moran’s Famous Gnocchi


360 g gnocchi

½ butternut pumpkin, peeled

½ bunch sage

30 g pecorino, grated

30 g salted butter, diced

30 ml vegetable oil

salt and pepper


1 ½ kg pontiac potatoes

150 g plain flour

2 egg yolks

rock salt


1. Preheat the oven to 180°C.

2. To prepare the gnocchi, spread the rock salt on a baking tray and lay the potatoes on top. Place the tray in the oven for approximately 40 minutes until tender. Remove from the oven and scrape out the inside of the potatoes. Mash the potato and then pass through a sieve. Combine the flour, eggs and salt with the potato and work into a dough. Roll the dough in a sausage shape (approximately 2cm in diameter). Cut the dough into 2cm wide discs.

3. Add the gnocchi to salted, boiling water. Cook until the gnocchi rises to the surface and then scoop out and refresh in iced water. Drain the gnocchi and then toss with a little bit of olive oil. Peel and deseed the butternut pumpkin and then dice into 1cm squares. Blanch in salted, boiling water for approximately 3 minutes, refresh in ice water and then drain.

4. Heat the vegetable oil in a frying pan and then add in the pumpkin and seasoning. Cook until the pumpkin is caramelised and then remove. In the same pan, add in the gnocchi and caramelise until golden. Season to taste. Stir in diced butter until it starts to turn into a nutty brown colour. Add in the sage and remove from the heat. To serve, arrange the gnocchi and pumpkin on a plate. Drizzle over the nutty butter and then garnish with the sage leaves and freshly grated pecorino.