Pumpkin Gnocchi

Name: Pumpkin Gnocchi
Yield: Serves 4 as a starter or 2 as a main course
Cuisine: United Kingdom
Ingredients: ¼ tsp (or slightly more) salt; 12 screws of freshly ground black pepper; 90 g plain flour; a large pinch of nutmeg; 60 g grated Parmesan; 2 large egg yolks; 750 g peeled and seeded pumpkin or butternut squash, roughly chopped; ⅓ tsp ground cinnamon; sage leaves; olive oil; single cream

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

Easy to make, these gnocchi make a delicious and luxurious starter or main course if drizzled with olive oil, single cream, Parmesan and sage.

Ingredients

750 g peeled and seeded pumpkin or butternut squash, roughly chopped
⅓ tsp ground cinnamon

Europe
United Kingdom
Main course
Starter
London
Vegetarian

Method

Preheat the oven to 350°F/180°C/Gas4.

Bake the pumpkin, covered, in a baking dish for about half an hour. Purée the pumpkin in the food