Pumpkin Gnocchi With Sage

Contains Dairy, Gluten
Vegetarian

Ingredients

• 500g pumpkin, skin and seeds removed, cut into large pieces
• 2 eggs, lightly beaten
• zest of 1 lemon
• 2 tbsp finely grated parmesan
• pinch of salt and black pepper
• freshly grated nutmeg
• 200g plain flour, more if needed
• 100g butter
• ½ cup sage leaves
• squeeze of lemon juice
• shaved parmesan

Instructions

1. Preheat the oven to 180°C. Place pumpkin onto a baking tray in the oven for 1 hour until soft. Set aside to cool slightly.
   
2. Push pumpkin through a sieve. Combine with the eggs, zest, parmesan, salt and pepper and nutmeg in a large bowl.
   
3. Add the flour stirring until the mixture begins to come away from the sides of the bowl. Add extra flour if necessary.
   
4. Bring a large pot of salted water to the boil. Drop in heaped teaspoonfuls of the mixture stirring so they don't stick to the bottom (a piping bag can also be used, just squeeze a small amount and cut with a knife or pair of scissors). Cook for 2 minutes or until they rise to the surface. Remove with a slotted spoon and drain on paper towel.
   
5. Heat butter in a medium pan. Add sage leaves and when the butter begins to change colour add the lemon juice and toss in the gnocchi. Serve gnocchi with shaved parmesan and cracked black pepper.