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Pumpkin Gnocchi

ingredients

serves 6
480 g (1 lb) boiling potatoes, washed
480 g (1 lb) pumpkin, peeled and seeded
2 cups (200 g) 7 1/2 oz flour (All purpose)
3 amaretto cookies, ground to a powder
pinch of grated nutmeg
2 egg yolks
6 tbsp (90 g) 3 oz unsalted butter
60 g (2 oz) 4 tbsp freshly grated parmesan cheese
salt and pepper

method

1. Preheat the oven to 180°C/375°F/gas mark 4.

2. Wrap the potatoes in foil.

3. Cut the pumpkin into pieces about the size of the potatoes and wrap them in foil, too.

4. Cook the potatoes and pumpkin in the oven for about 1 hour, or until tender.

5. Peel the potatoes. Puree the potatoes and the pumpkin through a ricer, then add half the flour, the amaretto powder, nutmeg, egg yolks and salt to taste.

6. Use the remaining flour for your hands and to flour a baking tray (cookie sheet).

7. Using floured hands, form little balls of puree about the size of a walnut, and place them on the floured tray.

8. Bring a large saucepan of water to the boil.

9. Add salt and lower in the gnocchi, a few at a time. When they come to the surface, drain them with a slotted spoon and arrange on a serving platter.

10. Meanwhile, melt the butter over a low heat.

11. When the gnocchi are cooked, sprinkle them with the Parmesan cheese, a little pepper and the butter and serve immediately while hot.

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