- 600g pumpkin, remove seeds, leave skin on, cut into small pieces
- 2 eggs, lightly beaten
- 1 lemon zest / ½ cup lemon juice
- 2 tablespoons finely grated parmesan / ½ cup shaved parmesan
- salt and black pepper – 2 pinches
- freshly grated nutmeg
- 250g plain flour
- 120g butter
- ½ cup sage leaves
- ¼ of a cup of pinenuts
Preheat the oven to 180°C. Place pumpkin onto a baking tray in the oven for 1 hr until soft. Set aside to cool slightly. Push through a sieve and repeat it again. Combine pumpkin with the eggs, lemon zest, parmesan, salt and pepper and nutmeg in a large bowl.
Add your flour and stir the mixture until it begins to come away from the sides of the bowl. Add extra flour if necessary. Now that you have the mixture dough, cut into rectangular sizes. Bring a large pot of salted water to the boil. Drop in your rectangular gnocchi mixture and stir so they don’t stick to the bottom. Cook for 2 minutes or until they rise to the surface. Remove with a slotted spoon and drain on paper towel.
Heat butter in a pan. Add sage leaves and when the butter begins to change colour add the lemon juice, a splash of white wine and toss in the gnocchi. Toast the pinenuts on a separate hot pan with a pinch of salt until they go golden. Then sprinkle on top of gnocchi. Serve gnocchi with shaved parmesan and cracked black pepper.