Pumpkin gnocchi

Preheat oven to 200°C/400°F. Place pumpkin pieces, on a baking sheet and roast for 20 minutes or until soft. Pumpkin will loose it’s water, and the gnocchi dough will need less flour. Let cool.

Using a potato smasher smash the pumpkin flash over a large bowl. Add the all purpose flour, the egg, the parmesan cheese, salt and pepper and mix until well combined.

When all ingredients are  well incorporated, gather dough together to form a ball and transfer on the refrigerator for 10 minutes.

If the dough appears to be sticky (this may depends from the fact that pumpkin is too watery),  dust with more flour.

Sprinkle some flour in a large work surface.

Divide dough into 4 equal pieces. Roll each piece  into a sausage shape about 1 inch in diameter, then cut into 2 inch long pieces.

To make ridges, gently roll each piece against the back tines of a fork, then arrange in a single layer on prepared baking sheets. Ridges are optional, but they are not only just ornamental. Their job is to detaing more condiment and turn gnocchi into a real yummy dish.

Bring a large saucepan of salty water to the boil. Boil gnocchi, a few at the time, dropping them on the boiling water and cook until they rise to the top (it will take about 2-3 minutes) then remove gently with a perforated spoon.

Heat a large non stick skillet over medium heat and melt butter. Add thyme and sage and sauté the gnocchi. Sprinkle with extra parmesan cheese, and add some pepper to taste.