Pumpkin gnocchi with butter and sage sauce

During the autumn and winter months, pumpkin is used quite regularly in Italian cooking as it is warming, hearty and filling. It's also wonderfully versatile and can be used in lasagne, risotto or soup. Here, we give the pumpkin version of an Italian classic: gnocchi!

For the gnocchi:
1 lb pumpkin paste (if you can't find it, cubed 1 lb pumpkin (minus the skin and seeds), steam for 25 min and then blend to a paste)
2 1/4 cups "00" flour
1 cup Parmigiano cheese and 1 tbsp of Romano cheese
3 tbsp Amaretto cookies, crushed very fine
1 whole egg
1 egg yolk
1 tsp salt

For the sauce:
1 tsp butter
3 sage leaves
1 cup chicken broth (substitute for vegetable stock for a vegetarian alternative)
1 handful of Parmigiano cheese

Preparation method
In a large bowl, add the eggs and beat them well. Add the pumpkin and mix well with the eggs before adding the salt, crushed cookies and cheese, then mix. Add the flour and then use your hands to form a dough. Cut the dough into two pieces.

Dust a clean surface with flour and then take a piece of dough and roll it out into a long, thin, round strip. Now cut the strip into 1 inch long pieces. You can use a fork to gently press each "gnocco" to create grooves. Sprinkle the gnocchi with flour so that they don't stick together and place to one side so that you can make the sauce.

Add the butter and sage to a saucepan and let the butter melt before adding the broth and then let it simmer for 2 minutes. Add the gnocchi to the sauce and stir. Cook for 3-4 minutes and then add the cheese. Let the cheese melt and then serve in deep serving bowls.

Would you like to learn more about Italian cuisine? We offer cooking classes in a number of Italian cities, including Rome, Florence and Venice.

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