Pumpkin Gnocchi

I have had a pumpkin sitting on my bench for weeks now and I have been dreaming of making Pumpkin Gnocchi.  Yesterday I finally had a little time and prepared it while Toby slept.  I didn't hold any expectations that the boys would like it...seeing as it had pumpkin in it.  So I tried to tell them it was just Gnocchi, an Italian pasta.  Before I could even try to cover up any notion that there was pumpkin in it Sam & Ethan were in raptures and wanted second helpings. Suprise, suprise....I had a winner. Toby kept on trying it but wasn't so sure.  It has some yummy subtle tastes and I really loved the sage butter, so here is my recipe:

Pumpkin Gnocchi with Sage Butter

500g pumpkin

3 cloves garlic

pinch salt

olive oil

1 1/2 cups plain flour

1/4 cup freshly grated parmesan cheese

freshly ground black pepper

Sage Butter:

100g butter

2 tablespoons chopped fresh sage

1/4 cup freshly grated parmesan cheese, extra

Preheat oven, 180 degrees C.

Cut pumpkin into large pieces and place on prepared tray lined with baking paper or oil.  Put pumpkin in a bowl sprinkle with olive oil, salt and crushed garlic, mix until well coated then bake in oven 1 1/2 hours or until pumpkin is tender.  Cool slightly.  Scrape flesh from skin, avoiding any tough or crispy parts.  Place into a large mixing bowl and mash up.  Sift flour into bowl, mixing all of the time, then add parmesan and pepper.  Mix until combined.  Turn onto lightly floured surface, knead until smooth.  If it's very sticky just add more flour until it's smooth.

Divide dough in half.  Using floured hands, roll each half into a sausage about 40cm long.  Cut into equal pieces, not too big about half the size of your thumb.  If it's too big it's extra chewy to eat. Form each piece into an oval shape, indent with floured fork prongs.  If you want to prepare a few hours ahead of time, make sure you don't put all of the gnocchi in a big bowl, lay them out on a flat tray or surface to prevent them from sticking together, and sprinkle with flour.

Heat a large pan or two of water until boiling.  Gently lower batches of gnocchi into water. Cook until gnocchi rise to the surface and then 3 mins more.  Drain & keep warm.

Sage butter: melt butter in small pan, remove from heat and stir in chopped sage. Set aside for 5 mins, keep warm.

Serve gnocchi onto plates, drizzle with sage butter and sprinkle with extra parmesan.  It's delicious on it's own or with a light salad.