Pumpkin Gnocchi with Sage Butter Sauce

Ingredients

• 300 g /10oz fresh pumpkin (, steamed or boiled then mashed or 2/3 cup canned pumpkin puree)
• 1/2 cup ricotta (, full fat (Note 2))
• 1 1/4 cup plain flour ((all purpose flour), plus more for dusting)
• 1/3 cup parmesan cheese (, finely grated)
• 1 egg
• 1/4 tsp salt
• Black pepper
• 1 tsp olive oil
• 50g / 3.5 tbsp butter ((Note 3))
• 20 fresh sage leaves
• Black pepper ((and salt if needed))
• Parmesan

Method

1. Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel (see photo in post) then leave for 5 minutes.
2. Measure out 1/2 cup of pumpkin puree (scale up if you scaled recipe, Note 6).
3. Place pumpkin and remaining Gnocchi ingredients in a bowl. Use a wooden spoon to mix well - it should be a soft dough. (Note 4)
4. Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape.
5. Cut into 6 pieces. Roll into 1.7cm / 2/3" ropes, then cut into squares (Note 5).
6. Optional: Use a fork to press down lightly on the cut side of the gnocchi.
7. Bring a large pot of water to the boil.
8. Scrape gnocchi onto parchment paper, then tip into water. Cook for 1 minute or until all the gnocchi rises to the surface (means it is cooked), then drain.
9. Meanwhile, melt about 1 teaspoon of the butter plus oil in a large skillet over medium high heat. Add gnocchi and cook, shaking the pan, until the gnocchi is just starting to turn brown (about 1 1/2 minutes).
10. Add remaining butter, once it melts, add sage leaves. Stir and cook for 2 1/2 minutes or until gnocchi is golden, sage is crisp and butter is slightly browned. Add salt if you used unsalted butter.
11. Serve immediately, garnished with parmesan and pepper.