Pumpkin Gnocchi With Crispy Sage

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Pumpkin Gnocchi With Crispy Sage

This warming twist on an italian classic will leave you wanting seconds!

Ingredients

1 kilo of pumpkin flesh

2 floury potatoes        

400-500 grammes of brown rice flour/potato flour

1 teaspoon salt

½ teaspoon of ground nutmeg

 

Method

 

Gnocchi:

1. Set the oven to 200 celcius/gas mark 5

2. Cut the pumpkin into halves or quarters depending on the size

3. Scoop out the seeds and put them aside

4. Brush the flesh with olive oil and bake for ½ an hour until soft

5. Bake the potatoes for one hour until soft

6. Scoop out the flesh of the pumpkin and either; mash with a fork, in a food processor or with a potato ricer until very smooth

7. Combine all the ingredients with a spatula. The mix should be sticky but stay together when rolled in a ball. Add some more flour at this stage if necessary.

8. Divide into tablespoon size balls and roll into 1 inch sausages on a floured surface. Cut the dough into 1 cm pillows and roll over a fork to leave ridges

9. Place the pillows onto a floured baking tray until needed

10. Bring a pan of salted water to the boil and drop about a third of the gnocchi into the pan.

11. Cook for a few minutes until they rise to the top and pour into a colander and cover until ready to keep warm.

12. Pour in to a bowl with pesto, sauce or some crispy sage and pumpkin seeds.

 

Crispy sage:

1. Cut some sage leaves into small strips

2. Heat some olive oil and a little salt until hot

3. Add the sage strips for a couple of minutes, stirring until crispy

 

Photo by Alex Loup on Unsplash