PUMPKIN GNOCCHI

INGREDIENTS (Serves 4)

750 g pumpkin (squash)

1-1 tsp coriander seeds, red chilli, cinnamon

2 tbsp butter

200 g flour

1 egg yolk

TO SERVE:

30g melted butter

1 tbsp olive oil

1 tsp chilli flakes

50g Parmesan shavings, to serve

salt and freshly ground black pepper

METHOD:

Peel the pumpkin and cut it into chunks. Season them with salt and pepper, and then coat all the slices with coriander seeds, red chilli, cinnamon, and olive oil. 

2. Roast the pumpkin for 30-45 minutes in the oven at 200°C. When it is done, remove the skin and then purée the rest with a blender.

3. Place the pumpkin purée in a pan with the butter and cook on a high heat until the pumpkin has dried out. Put it in a mixer bowl and add the flour and egg yolk. Season to taste, then mix it until a soft dough forms. Chill overnight in the fridge.

4. The next day, turn out the dough onto a heavily floured surface and roll out into long sausages about 1.5 cm in diameter. Cut into 2 cm pieces and lightly press down with a fork on the gnocchi to make the characteristic pattern. (optional)

5. Bring a large pan of salted water to the boil and cook the gnocchi in batches. Drain the gnocchi well and keep them warm while you cook the remainder. When all the gnocchi are cooked, toss them in the melted butter, olive oil, and chilli flakes sauce. Serve at once with Parmesan shavings.