Pumpkin gnocchi with butter and sage

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How to make Pumpkin gnocchi with butter and sage

  • Yield : 4
  • Prep Time : 0:25
  • Cook Time : 1:00
  • Total Time : 1:25

Ingredients

  • 1kg piece jap pumpkin, peeled, cut into 3cm pieces (see note)
  • olive oil cooking spray
  • 1 1/2 to 1 3/4 cups plain flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 125g butter, chopped
  • 1/2 cup sage leaves
  • shaved pecorino cheese, to serve

Method

  • Step 1 Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin on tray. Spray with oil. Season with salt and white pepper. Roast for 40 to 45 minutes or until tender. Transfer to a large bowl. Mash until smooth. Stand for 10 minutes.
  • Step 2 Sift 1 1/2 cups flour over pumpkin. Season with salt and pepper. Stir until well combined and a soft dough forms (see tip).
  • Step 3 Turn dough onto a lightly floured surface. Knead gently for 3 minutes. Divide into 4 pieces. Roll each piece into a 30cm-long sausage shape. Cut each roll into 3cm pieces. Press with a fork (see note).
  • Step 4 Bring a large saucepan of salted water to the boil over high heat. Add one-quarter of the gnocchi. Cook for 2 minutes or until gnocchi rise to the surface. Cook for a further 2 minutes. Remove with a slotted spoon to a large bowl. Cover with foil to keep warm. Repeat with remaining gnocchi, in 3 batches.
  • Step 5 Heat butter in a small saucepan over medium heat until melted and sizzling. Add sage. Cook for 2 minutes or until butter turns golden. Spoon gnocchi into bowls. Spoon over sage butter. Season with pepper. Top with pecorino and serve.

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