I have been thinking about Halloween recipes this weekend – this is likely to be the last one I post this year. I adore gnocchi but I do find it very filling. It is a dish for a day where you need something satisfying and tasty. The day has been nothing but grey sky and drizzle so it is very apt to make a starchy dish and pumpkin is a seasonal alternative to potato. Enjoy!
- 1 Medium pumpkin – mine gave 600g flesh
- Spray oil
- 300g maize or cornflour
- 1 Egg
- 25g butter
- 10-12 sage leaves
- 30g Grated parmesan
- Slice the pumpkin and spray with oil and roast in the oven till soft.
- Leave the slices till cooled.
- Remove the skin from the flesh, season.
- Add to a blender with the egg and enough flour to bind the mix.
- The mix is slightly soft but can be weighed into 10g portions and rolled, then flattened with a fork.
- Heat a large pan with boiling water add seasoning and drop in the gnocchi – don’t add to many at once – they will float (Halloween reference to IT here) when ready.
- You might have to change the water if it becomes too starchy.
- Dry well on kitchen paper.
- Chop the sage, melt the butter in a pan and add the gnocchi.
- Serve and sprinkle with parmesan cheese.
- Serves 6.
2 thoughts on “Pumpkin gnocchi and sage butter”
This sounds lovely.