Amaretti and Pumpkin Gnocchi
(Gnocchi di Amaretti e Zucca)
Ingredients:
2 and 1/4 lbs (1 kg) pumpkin, seeded, peeled and cut into chunks
3 and 1/2 oz (100 grams) Amaretti, crushed
4 eggs, lightly beaten
7 oz (200 grams) plain flour
2 oz (50 grams) butter
7 fresh sage leaves
2 oz (50 grams) Parmigiano cheese, freshly grated
Salt and pepper
Directions:
Preheat the oven to 200°C (400°F) Gas Mark 6.
Place the pumpkin in an ovenproof dish and bake for about 40 minutes until soft.
Mash the pumpkin with a potato masher while still hot.
Stir in the eggs, flour and Amaretti.
Season with salt and pepper.
Knead well and leave to rest for about 25-30 minutes.
Melt the butter in a frying pan.
Add the sage leaves and cook for several minutes.
Bring a large saucepan of lightly salted water to a boil.
Add teaspoonfuls of the pumpkin mixture, a few at a time, and remove with a slotted spoon as they slowly rise to the surface.
Place on a warm serving dish.
Pour the sage butter over the gnocchi and sprinkle with the Parmigiano cheese. Serves 4.