Pumpkin Gnocchi with parmesan and nutmeg

Instructions

1. Preheat the oven to 180 C. Cut the pumpkin into large chunks. Place on a baking tray lined with baking with baking paper, and bake for 40 minutes until the pumpkin is tender but not golden.

2. Scrape the pumpkin from the skin, tip into a non-stick saucepan and mash. The pumpkin will be a bit too wet to make the dough so out the pan over a low heat and stir to reduce the liquid and dry it out. Leave the pumpkin to cool.

3. To make the dough - tip the pumpkin into a large bowl and add the flour , parmesan , salt and nutmeg. Bring your dough together using a knife.

4. Dust your working surface with flour. Tip the dough out and divide into equal pieces. Light roll each piece of dough into a sausage roll shape and cut into small equal pieces. Transfer the gnocchi onto the large chopping board whilst you are working on the rest of the dough.

5. Bring a large pot of salted water to a boil, then lower the heat to a medium boil. Drop the gnocchi pieces gently into the water. When they float to the top and are cooked, remove them with a slotted spoon.

6. Serve gnocchi with the grated parmesan, he butter cubes, sprinkle nutmeg and ground pepper.