Gnocchi is a classic Italian dish which home cooks have embraced. You can make gnocchi with many different ingredients. This one is made of pumpkin and is served in a sage butter sauce.
- Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin on tray. Spray with oil. Season with salt and white pepper. Roast for 40 to 45 minutes or until tender. Transfer to a large bowl. Mash until smooth. Stand for 10 minutes.
- Sift 1 1/2 cups flour over pumpkin. Season with salt and pepper. Stir until well combined and a soft dough forms (see tip).
- Turn dough onto a lightly floured surface. Knead gently for 3 minutes. Divide into 4 pieces. Roll each piece into a 30cm-long sausage shape. Cut each roll into 3cm pieces. Press with a fork (see note).
- Bring a large saucepan of salted water to the boil over high heat. Add one-quarter of the gnocchi. Cook for 2 minutes or until gnocchi rise to the surface. Cook for a further 2 minutes. Remove with a slotted spoon to a large bowl. Cover with foil to keep warm. Repeat with remaining gnocchi, in 3 batches.
- Heat butter in a small saucepan over medium heat until melted and sizzling. Add sage. Cook for 2 minutes or until butter turns golden. Spoon gnocchi into bowls. Spoon over sage butter. Season with pepper. Top with pecorino and serve.
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