Pumpkin gnocchi from scratch

METHOD

Prepare Pumpkin. Preheat the oven to 180°. Line a baking sheet with parchment paper. Cut into large wedges the pumpkin, place into the baking sheet, cover with aluminium foil. Bake until tender, 50 to 60 minutes.

Squeeze pumpkin. Discard the skin. Drain pumpkin placing into a potato ricer, squeeze as hard as you can to remove all the liquid thought the ricer, then mash it.

Mix together pumpkin, egg, nutmeg, pepper and salt in a bowl.

Roll the dough. Cut a piece of dough and roll into a sausage about 1,5 cm thick. Slice into 2 cm lengthways and set aside on a floured dish cloth.

Prepare the sauce. Place a pan on the stove on low heat and add the lardons (optional). Fry off and then add butter and sage, swirling the pan a few inches above the heat, until the butter melts entirely. Keep the sauce warm.

Cook gnocchi. Bring a large pan with salted water to a boil. Lower one portion at a time into the water and cook until the gnocchi float to the surface. Scoop and drain them with a slotted spoon and place on the plate.

Sprinkle the gnocchi with Parmesan cheese and pour the butter over the top.

Garnish with fresh sage, if desired.

Recipe credit: Pasta Fantasy