Pumpkin Gnocchi and Crispy Sage

Making your own gnocchi is easier than you think, try out this easy recipe for a simple, healthy dinner. 

Serves [4]

Ingredients

• 1 kilo of pumpkin flesh

• 2 floury potatoes

• 400-500 grams of flour (pasta or plain)

• 1 teaspoon of salt

• 1 ½ teaspoons of freshly ground nutmeg

• 20 sage leaves

• olive oil

Method

1. Set the oven to 200C. Cut the pumpkin into halves or quarters depending on the size. Scoop out the seeds and put them aside.

2. Brush the flesh with a little coconut or olive oil and bake for ½ an hour or until soft. Bake the potatoes for one hour until soft. Scoop out the flesh of the pumpkin, squeeze out the excess water and either; mash with a fork or in a food processor until very smooth. Scoop out the flesh of the potatoes and mash them with a fork or a ricer.

3. Combine all the ingredients with a spatula. The mix shouldn’t be sticky but stay together when rolled in a ball. Add some more flour at this stage if necessary.

4. Divide into tablespoon size balls and roll into roughly 2 and half centimetre sausages on a floured surface. Cut the dough into 1 cm pillows and roll over a fork to leave ridges. Place the pillows onto a floured baking tray until needed.

5. Rip the sage leaves into small strips. Heat some olive oil and a little salt until hot. Add the sage strips for a couple of minutes, stirring until crispy.

6. Bring a pan of salted water to the boil and drop about a third of the gnocchi into the pan. Cook for a few minutes until they rise to the top and pour into a colander and cover until ready to keep warm.

7. Pour into a bowl with some crispy sage and pumpkin seeds.

Recipe provided by Made in Hackney.

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