Pumpkin gnocchi

Making your own gnocchi is easier than you think, try out this easy recipe for a simple, healthy dinner.

Ingredients: (serves 4)
•    1 kilo of pumpkin flesh
•    2 floury potatoes
•    400-500 grams of flour (pasta or plain)
•    1 teaspoon of salt
•    1 ½ teaspoons of freshly ground nutmeg
•    20 sage leaves
•    olive oil

Method:
1.    Set the oven to 200C. Cut the pumpkin into halves or quarters depending on the size. Scoop out the seeds and put them aside.
2.    Brush the flesh with a little coconut or olive oil and bake for ½ an hour or until soft. Bake the potatoes for one hour until soft. Scoop out the flesh of the pumpkin, squeeze out the excess water and either; mash with a fork or in a food processor until very smooth. Scoop out the flesh of the potatoes and mash them with a fork or a ricer.
3.    Combine all the ingredients with a spatula. The mix shouldn’t be sticky but stay together when rolled in a ball. Add some more flour at this stage if necessary.
4.    Divide into tablespoon size balls and roll into roughly 2 and half centimetre sausages on a floured surface. Cut the dough into 1 cm pillows and roll over a fork to leave ridges. Place the pillows onto a floured baking tray until needed.
5.    Rip the sage leaves into small strips. Heat some olive oil and a little salt until hot. Add the sage strips for a couple of minutes, stirring until crispy.
6.    Bring a pan of salted water to the boil and drop about a third of the gnocchi into the pan. Cook for a few minutes until they rise to the top and pour into a colander and cover until ready to keep warm.
7.    Pour into a bowl with some crispy sage and pumpkin seeds.

Recipe provided by Made in Hackney for #FoodSavvy Norfolk & Suffolk