Pumpkin Gnocchi with Sage Butter  | Recipe

Preheat the oven to fan 170°C.

For the gnocchi, wash and cut the pumpkin into 5 cm cubes. Wash and peel the potatoes, and cut into 5 cm cubes. Roast the pumpkin and potatoes in the oven for about 25 minutes. 

Press the pumpkin through the potato ricer into a large bowl. Leave to cool slightly and then add the egg yolk, flour and salt, and mix quickly to form a dough. If the dough is too sticky, add a little more flour.

Roll the dough out on a floured work surface into several strands about 2 cm thick and divide each into 2 cm pieces with a knife. Press lightly with the back of a fork to create the typical grooves.

Finely grate the Parmesan. Wash the sage leaves and cut them into thin strips. Melt the butter in a large frying pan over a high heat until lightly browned. Remove from the heat so it does not burn and add the Italian Allrounder.

In a large saucepan, bring plenty of salted water to the boil. Add the gnocchi to the pan and cook for about 5 minutes until the gnocchi float to the surface. In the meantime, put the pan back on the hob over a medium heat. Remove the gnocchi from the water with a slotted spoon and add to the butter. Finally, add the sage and Parmesan, toss the gnocchi well and season with salt and pepper.