Halloween pumpkin recipes

Pumpkin gnocchi recipe

Cut 400g peeled and deseeded pumpkin (or butternut squash) into 2.5cm cubes. Steam the pumpkin in a colander set over a pan of simmering water or a steamer pan for 20 minutes, or until very soft and tender.
Using a potato masher, mash the steamed pumpkin to a smooth purée. Line a surface with kitchen paper and spread the pumpkin purée over before patting dry to ensure you remove as much moisture as possible.
In a bowl or food processor, mix the pumpkin purée, 120g drained ricotta, 50g grated Parmesan, 1 lightly beaten egg, ¼ teaspoon salt and some black pepper. Stir well to combine, then add 200g plain flour and use a wooden spoon to mix to a soft dough, taking care not to ‘overmix’.
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. Gently mark each gnocchi with the back of a floured fork to achieve the traditional ridges.
Bring a large pan of salted water to the boil. Tip in half the gnocchi and cook for 1-2 minutes, until they rise to the surface. Remove with a slotted spoon and cook the remaining gnocchi.
Heat 15g salted butter and 1 teaspoon oil in a large frying pan. Add half the gnocchi and fry for 2 minutes or until starting to brown. Add 15g more butter and, once melted, add 10 sage leaves. Fry for 1-2 minutes, until the gnocchi are golden all over and the sage is crispy. Repeat this step.
Divide between serving plates. Season with a twist of black pepper and some shavings of Parmesan.
Tip: if the dough is too sticky to handle when rolling, add a little more plain flour, trying to add as little as possible. Uncooked gnocchi will keep for up to 2 days in the fridge if dusted in flour to prevent them sticking.