Pumpkin Gnocchi with Sage
Serves
Featuring
Ingredients
400g cooked pumpkin or butternut squash, peeled, seeded and cut into 2.5cm chunks
120g ricotta, well-drained
50g Parmesan, finely grated, plus extra to serve
1 egg, lightly beaten
200g Wessex Mill plain flour, plus extra for dusting
60g salted butter
1 tsp oil
20 fresh sage leaves
All ingredients are available to purchase in our Farm Shop
Method
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To begin, steam the pumpkin in a colander over a pan of simmering water for about 20 minutes, until completely tender (or in a steamer if you’ve got one!).
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Mash to a smooth purée, then spread out on kitchen paper and pat dry to remove as much excess moisture as possible. You’ll find that the quintessial halloween jack-o-lantern pumpkins can be quite watery.
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In a bowl or food processor, combine the pumpkin purée with the ricotta, Parmesan, egg, ¼ tsp salt and a little black pepper. Mix well, then add the flour and gently stir until a soft dough forms (try not to overwork it).
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Transfer to a floured surface, divide into 4 pieces, and roll each into a log about 1.5cm thick. Slice into 2cm pieces and press lightly with the back of a floured fork to create ridges.
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Bring a large pot of salted water to the boil. Drop in half the gnocchi and cook for 1–2 minutes, until they float. Lift out with a slotted spoon and repeat with the rest.
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Heat 15g butter with the oil in a frying pan. Add half the gnocchi and fry for 2 minutes, until lightly golden. Stir in another 15g butter and the sage leaves, cooking for 1–2 minutes until the gnocchi are browned and the sage is crisp. Repeat with the remaining butter, gnocchi and sage.
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Serve scattered with Parmesan shavings and a grind of black pepper.
