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500g pumpkin |
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Cut into large pieces, Bake in moderate oven 1 1/2 hours until very tender. Cool slightly. Scrape flesh from skin |
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Just before serving, gently lower batches of gnocchi into water. Cook until gnocchi rise to surface, them three minutes more. Drain and keep warm. |
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1 1/2 cups plain flour |
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Mix in, knead until smooth. Divide dough in half, roll each half into a 40cm sausage, cut sausage into 16 equal pieces. Form pieces into ovals, indent. May be prepared 4 hours ahead. |
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1/4 cup fresh parmesan |
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grate |
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pepper |
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sage butter |
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100g butter |
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melt |
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2 tablespoons fresh sage |
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chopped |
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stir in |
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