Baked Pumpkin Gnocchi on a Blustery Eve

• Steam: 450 grams pumpkin, Peeled and chopped 2 Medium Desiree/floury potatoes, Peeled and chopped.

• Drain & let it cool a little, then purée with a pinch of salt.

• Add 300 grams White Flour (more if too sticky).

• Mix quickly until just combined so dough isn’t tough.

• Cut dough into 4. On floured surface, roll each qtr into a long sausage. Then cut gnocchi about 1.5cm. Keep space between them and a light dusting of flour to stop them sticking.

• Bring a big pot of lightly salted water to boil. Cook in batches. Gnocchi is cooked when it floats to surface.

• Drain well and then into the pan with butter and sage leaves to lightly fry off. They are good just like this with a little Parmesan and black pepper OR you can make a roast tomato pasta sauce and pour it over the gnocchi then bake with a little mozzarella and Parmesan cheese on top.

• My tomato sauce was just- Roasted vine tomatoes (roasted 1hr with good olive oil & rosemary). 1 Onion diced & 1 clove garlic. 1 tin of diced tomatoes. 2 tsp brown sugar. Italian herbs Salt & Pepper. Cook on stove 15-20 mins to reduce a little. Blend it all together - leave it a little chunky if you prefer it that way (my kids don’t like chunky tomato - fussy monsters!)