A fresh flavoured Fall update to a classic Italian comfort food. Serve pan-fried with a shallot, butter and your favourite greens and top with spicy cayenne candied walnuts. —Andrea Lane | The Nourishing Lane
All purpose Flour
In This Recipe
Pre-heat oven to 400 degrees fahrenheit.
Cut sugar pumpkin in half, scoop out seeds (they are great roasted), rub a little bit of olive oil and some salt and pepper over the pumpkin flesh and roast skin side down until pumpkin is soft.
Scoop pumpkin flesh into food processor and process until smooth puree is left.
Measure out 1 cup of pumpkin puree, the rest can be use to make an awesome roasted pumpkin soup, pumpkin smoothie or in baking.
Add 1 cup pumpkin puree, all purpose flour, sage, thyme, cinnamon, nutmeg and chilli flakes into a mixing bowl.
Mix together to form a soft dough.
Split dough into two piles, and roll dough into long and thin roll. Cut into 1-2 inch pieces. Roll small pieces onto prongs of fork, to form classic gnocchi lines.
Add gnocchi to salted boiling water and simmer until gnocchi float. Remove gnocchi from hot water.