Name: Pumpkin gnocchi with sage butter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 500 gram pumpkin (jap or kent), peeled, chopped; 1 tablespoon olive oil; 1 egg; 1/4 teaspoon ground nutmeg; 1/2 cup plain flour, sifted, plus extra to dust; 125 gram butter, chopped; 12 sage leaves; 1 tablespoon currants

Pumpkin gnocchi with sage butter

Serves 4

Prep

20M

Cook

35M

Total

55M

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Ingredients

500 gram pumpkin (jap or kent), peeled, chopped

1 tablespoon olive oil

1 egg

1/4 teaspoon ground nutmeg

1/2 cup plain flour, sifted, plus extra to dust

125 gram butter, chopped

12 sage leaves

1 tablespoon currants

Method

1.Preheat oven to 180°C. Line tray with baking paper.

2.Arrange pumpkin on tray. Drizzle with oil. Season to taste. Bake 25-30 minutes, until tender. Push through a large sieve into a shallow bowl. Cool slightly.

3.Stir egg and nutmeg through pumpkin mixture. Season to taste. Add flour and. using a fork, stir until combined.

4.Meanwhile, bring a saucepan of salted water to the boil. Using floured teaspoons. scoop heaped spoonfuls of mixture and push off spoon into simmering water. Cook in 2 batches. 1-2 minutes each, until gnocchi float on surface. Cook further 30 seconds. Remove with slotted spoon.

5.To make sauce, melt butter in large frying pan on medium until foaming. Add sage and currants and cook 1 minute, until sage is crisp and butter is light golden brown.

6.Add gnocchi to pan and toss lightly to coat. Serve hot.

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Ingredients

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