400g leftover pumpkin or butternut squash, peeled, seeded and cut into 2.5cm cubes
120g ricotta, drained
50g finely grated Parmesan, plus extra to serve
1 egg, lightly beaten
200g plain flour, plus extra to dust
60g salted butter
1 tsp oil
20 sage leaves
Steam the pumpkin for 20 mins until very soft.
Mash the steamed pumpkin to a 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.
Mix the pumpkin purée, ricotta, grated Parmesan, egg, ¼ tsp salt and black pepper and stir well. Add the flour and mix to a soft dough with a wooden spoon. Try not to overmix it.
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 obtain the ‘traditional ridge’ look.
Bring a large pan of salted water to the boil. Tip in half the gnocchi and cook for 1-2 mins, until they rise to the surface. Remove with a slotted spoon and cook the remaining gnocchi.
Heat 15g butter and the oil in a frying pan. Add half the gnocchi and fry for 2 mins or until starting to brown. Add 15g more butter and, once melted, add the sage leaves. Fry for 1-2 mins, until the gnocchi are golden all over and the sage is crispy. Repeat with the remaining butter, gnocchi and sage leaves.
Season and sprinkle with Parmesan.
If the dough feels too sticky to roll, add a little flour.
Any uncooked gnocchi can be kept for up to 2 days in the fridge if dusted with flour to stop it from sticking.
This fresh, tasty seasonal recipe was developed by our very own Ivana Shepherd in her kitchen at home. It’s another great way to make use of any left over Halloween pumpkins and makes a filling lunch of main meal. We hope you enjoy it!