Crispy Pumpkin Gnocchi with Sage Butter

You will need for 4:

- 400g pumpkin flesh, chopped into small chunks

- 1 large egg

- 100g ricotta

- 50g grated parmesan

- 200g plain flour

- 20g pack of sage, stems removed

- 50g butter

- olive oil & salt

 METHOD 

1. Start by steaming your pumpkin for 20 minutes or till very soft.

2. Mash the pumpkin till a smooth paste.

3. Place the pumpkin, egg, Parmesan, ricotta and a pinch of salt  into a food processor till smooth and mixed. Transfer to a mixing bowl.

4. Add the flour to the bowl and use your hands to bring it all together into a soft dough - don’t over knead it though.

5. Turn out the dough onto a floured surface and cut into 4. Roll each piece into a 1.5cm wide log. Cut the log into 2cm pieces using a floured knife. 

6. Bring a large pan of salty water to boiling. Add the gnocchi and once they rise to the top, remove piece by piece and place into a sieve to drain.

7. Add half the butter and a drizzle of olive oil to a frying pan. Once bubbling, add your gnocchi and fry till golden brown and crispy all over.

8. Add the remaining butter and sage leaves. Fry till sage is crisp and butter melted and you are ready to plate up! Delicious with freshly grated Parmesan.