| 500g pumpkin |
|
Cut into large pieces, Bake in moderate oven 1 1/2 hours until very tender. Cool slightly. Scrape flesh from skin |
Just before serving, gently lower batches of gnocchi into water. Cook until gnocchi rise to surface, them three minutes more. Drain and keep warm. |
| 1 1/2 cups plain flour |
|
|
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. |
| 1/4 cup fresh parmesan |
grate |
| pepper |
|
| sage butter |
| 100g butter |
|
melt |
| 2 tablespoons fresh sage |
chopped |
|
stir in |
|