This is a lovely winter dish using in season ingredients and is super simple, yet impressive and tasty !

1 large or 2 small Butternut Pumpkin (squash)

Olive oil/Spray

Spray the pumpkin or rub with oil and bake whole at 180c till soft, about an hour.  Remove and allow to cool.  Cut in half length wise and remove the seeds.  Scoop out the flesh, you should have 1 to 1.5 cups of deliciousness.

1 egg

2c SF Flour +more for rolling

** This is tricky as the flour depends on the water/sugar content in the pumpkin you have so you will have to add more if it is not firm enough**

Salt, Pepper and a pinch of Nutmeg

Combine everything to a soft dough.  Take 3 Tb of dough and roll on a floured surface to a log.  Cut into 2cm (ish) pieces.

Drop the gnocchi into a large pot of well salted boiling water.  The second the pop to the top, remove to a plate (they won’t be fully cooked).

75g Butter

2 Tb olive oil

15 or so Sage leaves

Heat the oil and butter and drop the sage in to fry for a couple of minutes, remove and allow to drain.

You may need to add more oil/butter to the hot pan, we want to colour the gnocchi without over cooking.

Pop gnocchi into the hot pan and allow to brown, turning as required.  Season with salt and pepper.

To serve, dust with some Parmesan cheese and/or Ricotta and a green salad/steamed greens

Yum!