This easy homemade gnocchi recipe is the perfect way to use up leftover pumpkin after Halloween. Used instead of traditional potato, the mashed pumpkin gives the finished gnocchi a beautiful golden colour and sweet taste. Cooked with a simple sage butter sauce, this recipe is sure to warm you up on chilly autumnal evenings.

Ingredients

• 400g/3 cups leftover pumpkin or butternut squash, peeled, seeded and cut into 2.5cm cubes
• 120g/1 cup ricotta, drained
• 50g/1/2 cup finely grated Parmesan, plus extra to serve
• 1 egg, lightly beaten
• 200g/1 cup plain flour, plus extra to dust
• 60g/half stick salted butter
• Extra virgin olive oil
• Salt & pepper
• 20 sage leaves

Method

Steam the pumpkin in a colander set over a pan of simmering water or a steamer pan for 20 mins, or until very soft and tender.

Using a potato masher, mash the steamed pumpkin to a smooth purée. Line a surface with kitchen paper and spread the pumpkin purée over before patting dry to ensure you remove as much moisture as possible.

In a bowl or food processor, mix the pumpkin purée, ricotta, grated Parmesan, the egg, salt and pepper. Stir well to combine, then add the flour and use a wooden spoon to mix to a soft dough, taking care not to ‘overmix’.

Turn out the dough onto a floured surface and cut into 4. Roll each piece into a 1.5cm wide log. Cut the log into 2cm pieces using a floured knife. Gently mark each gnocchi with the back of a floured fork to achieve the traditional ridges.

Bring a large pan of salted water to the boil. Tip in the gnocchi and cook for 1-2 mins, until they rise to the surface. Remove with a slotted spoon.

Add the butter and, once melted, add the sage leaves. Fry for 1-2 mins, until the sage is crispy. Add the gnocchi and fry for 2 mins or until starting to brown.

Season with pepper and extra Parmesan.