Pumpkin Gnocchi - pumpkin puree

Method

• Pre-heat oven to 400 degrees fahrenheit.
• Cut sugar pumpkin in half, scoop out seeds (they are great roasted), rub a little bit of olive oil and some salt and pepper over the pumpkin flesh and roast skin side down until pumpkin is soft.
• Scoop pumpkin flesh into food processor and process until smooth puree is left.
• Measure out 1 cup of pumpkin puree, the rest can be use to make an awesome roasted pumpkin soup, pumpkin smoothie or in baking.
• Add 1 cup pumpkin puree, all purpose flour, sage, thyme, cinnamon, nutmeg and chilli flakes into a mixing bowl.
• Mix together to form a soft dough.
• Split dough into two piles, and roll dough into long and thin roll. Cut into 1-2 inch pieces. Roll small pieces onto prongs of fork, to form classic gnocchi lines.
• Add gnocchi to salted boiling water and simmer until gnocchi float. Remove gnocchi from hot water.
• Toss with your favourite sauce and enjoy!