Ingredients
- 500 g (1 lb) pumpkin
- 1½ cups (185 g/6 oz) plain flour
- ½ cup (50 g/1⅔ oz) freshly grated Parmesan
- 1 egg, beaten
Sage butter
- 100 g (3⅓ oz) butter
- 2 tablespoons chopped fresh sage
Method
1. Preheat the oven to warm l60°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 place on the prepared tray. Bake for 1¼ hours, or until the pumpkin is very tender. Allow to cool slightly and scrape the flesh from the skin, avoiding any tough or crispy parts. Place the pumpkin in a large mixing bowl and lightly mash it with a fork. Sift the flour into the bowl, add ¼ cup (25 g/¾ oz) of the grated Parmesan and the beaten egg, and season with freshly ground black pepper. Mix until all the ingredients are well combined. Turn the dough out onto a lightly floured surface and gather together into a rough ball.
2. Divide the dough in half. Using floured hands, roll each half into a sausage about 40 cm (16 inches) long. Cut each length of dough into 16 equal pieces. Form each piece into an oval shape and press firmly with the prongs of a floured fork to make an indentation.
3. Bring a large pan of water to the boil. Cook the gnocchi in batches, gently lowering them into the water. Cook until the gnocchi rise to the surface, and then for a further 3 minutes. Remove from the pan, drain and keep warm.
4. To make 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 evenly among four bowls. Drizzle with the Sage Butter and sprinkle with the remaining Parmesan.
