Ingredients
- 500 g (1 lb) pumpkin
- 1 1/2 cups (185 g/6 oz) plain flour
- 1/2 cup (50 g/1 3/4 oz) freshly grated parmesan
- 1 egg, beaten
- 100 g (3 1/2 oz) butter
- 2 tablespoons chopped fresh sage
Method
1. Preheat the oven to warm 160°C (315°F/Gas 2-3). Brush a baking tray with oil or melted butter. Cut the pumpkin into large pieces, leaving the skin on, and put on the tray. Bake for 1 1/4 hours, or until very tender. Cool slightly. Scrape the flesh from the skin, avoiding any tough or crispy parts. Transfer to a large bowl. Sift the flour into the bowl, add half the Parmesan, the egg and a little black pepper. After mixing thoroughly, turn onto a lightly floured surface and knead for 2 minutes, or until smooth.
2. Divide the dough in half. Using floured hands, roll each half into a sausage about 40 cm (16 inches) long. Cut into 16 equal pieces. Form each piece into an oval shape and press firmly with the floured prongs of a fork, to make an indentation.
3. Lower batches of gnocchi into a large pan of boiling salted water. Cook for about 2 minutes, or until the gnocchi rise to the surface. Drain with a slotted spoon and keep them warm.
4. To make the sage butter, melt the butter in a small pan, remove from the heat and stir in the chopped sage.
5. To serve, divide the gnocchi among four bowls, drizzle with sage butter and sprinkle with the remaining Parmesan.
