Pumpkin Gnocchi

To make the pumpkin puree heat the oven to 180C (160C fan)/350F/gas 4 then peel the pumpkin and deseed. Cut into large chunks and place on a sheet of Bacofoil Non-Stick Foil and roast for approx 35-40 mins until tender. Whilst the flesh is still warm, puree or mash it.

Whilst the pumpkin is cooking, cook and mash the potatoes

Once the pumpkin and potatoes are cooked, mix with the flour and salt

Form into small dough balls

Score each one into a pumpkin shape with a knife or with kitchen string

Cook the gnocchi in a pan of lightly salted boiling water until the float to the surface. Cook the gnocchi in batches and drain in a sieve, tossing to ensure they don’t stick together.

Serve with sage butter

Don’t forget any leftover pumpkin puree can be frozen in a Bacofoil Zipper Bag and with any leftover gnocchi, simply store in a bowl and cover with Bacofoil Non-PVC Cling Film for another day