Gnocchi with Sage Butter and Grilled Pumpkin

Prep/Cooking time 45 minutes | Serves 4

Equipment:

• A bowl
• A large saucepan
• A large frypan
• A grill pan
• A pastry cutter (but don’t panic if you don’t have one) 

Ingredients for the gnocchi:

• 300gms spelt flour
• 100gms freshly grated parmesan
• 1 tsp of salt
• 2 eggs
• 500gms ricotta
• Zest of a lemon

Ingredients for the pumpkin wedges:

• 1 x small Kabocha (also known as Hokkaido) Squash – can substitute with Butternut Pumpkin if not available
• 2-3 tbsp of olive oil
• 2-3 tbsp maple syrup
• Freshly ground salt and pepper

Instructions for the gnocchi:

1. Add all the gnocchi ingredients to a clean bowl and combine. Begin to knead until you create a smooth dough, which will be soft and a bit sticky but will shape easily. 
2. Scatter some flour onto a clean work surface. Halve your dough and roll out to form two long rolls. Cut each roll into 2cm pieces with your pastry cutter or a knife will do. Lightly score each gnocchi pillow with a fork (you may need to lightly flour your fork in between to avoid sticking)
3. Bring a large saucepan of salted water to the boil and add carefully add the gnocchi in batches to cook, being careful to not overcrowd the pan. Simmer each batch for 3-4 minutes, until the gnocchi floats to the top of the surface, this is how you tell it’s cooked. Remove with a slotted spoon to a plate to rest. 
4. Thinly slice your garlic cloves. 
5. Gently heat the butter and olive oil in a pan. Sauté the garlic and sage until aromatic. 
6. Add the gnocchi and toss to combine. Season with salt and pepper. Keep warm while you prepare the pumpkin wedges.  

RECIPE FROM AGA FALCON