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Pumpkin Gnocchi

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Pumpkin Gnocchi

Ingredients (serving 4 people):

• 1 ¾ lb pumpkin or butternut squash, baked in the oven, peeled, deseeded and mashed

• 5 oz flour

• 1 egg

• 2 oz butter

• salt and pepper to taste

• nutmeg to taste

• 8 leaves of sage

• 2 oz Parmesan cheese (Parmigiano Reggiano), grated


Place the mashed pumpkin on a flat work surface. Add the salt, pepper and nutmeg. Knead together with the egg and flour.
Check the consistency of the dough: it should be soft and light and not stick to your fingertips.

Shape the gnocchi now. Dust the work surface with a little flour and cut off a small amount of the gnocchi dough at time. Roll this into a log and cut into small cylindrical pieces.

Cook the gnocchi in a large pot of boiling salted water.

Meanwhile, melt the butter with a couple of fresh sage leaves in a frying pan. Add a tablespoon of cooking water to the butter and stir to make a sauce.

Once the gnocchi rise to the top of the pot, remove them using a slotted spoon and toss them gently in the melted butter.

Finish with grated Parmigiano Reggiano.