Pumpkin Gnocchi

1. 1

   Pre-heat oven to 400 degrees fahrenheit.

2. 2

   Cut sugar pumpkin in half, scoop out seeds (they are great roasted), rub a little bit of olive oil and some salt and pepper over the pumpkin flesh and roast skin side down until pumpkin is soft.

3. 3

   Scoop pumpkin flesh into food processor and process until smooth puree is left.

4. 4

   Measure out 1 cup of pumpkin puree, the rest can be use to make an awesome roasted pumpkin soup, pumpkin smoothie or in baking.

5. 5

   Add 1 cup pumpkin puree, all purpose flour, sage, thyme, cinnamon, nutmeg and chilli flakes into a mixing bowl.

6. 6

   Mix together to form a soft dough.

7. 7

   Split dough into two piles, and roll dough into long and thin roll. Cut into 1-2 inch pieces. Roll small pieces onto prongs of fork, to form classic gnocchi lines.

8. 8

   Add gnocchi to salted boiling water and simmer until gnocchi float. Remove gnocchi from hot water.

9. 9

   Toss with your favourite sauce and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.