The pumpkins have been going well after a slow start. We've just started picking, and it looks like we'll be ok for pumpkin for months to come.
I thought I'd share this recipe, which I haven't really seen published anywhere - pumpkin gnocchi. It is very easy, very delicious, like little clouds of pumpkin and unlike some other gnocchi not at all heavy.
1 butternut pumpkin - about 1kg or so
1 cup flour
Halve the pumpkin, and place the halves on a baking sheet, then into the oven heated to 200C for about 45 minutes or so, or until the pumpkin is tender.
Let the pumpkin cool. Removed the seeds and membranes, then spoon out the pumpkin flesh and mash. Add an egg, about 1/2 tsp salt, some nutmeg and enough flour to make a soft sticky dough.
Bring a large saucepan of salted water to the boil. Using two teaspoons, take teaspoons of dough and drop into the boiling water, about 8 -10 at a time so as not to overcrowd the saucepan. When the gnocchi rise to the surface, they are cooked. Remove with a slotted spoon into a heatproof dish. Repeat with the remaining dough.
Over a medium-low heat, brown about 100g butter. This takes about 5-8 minutes. Watch carefully, so it doesn't burn. Add about 2 tablespoons of chopped sage, then pour over the gnocchi. (Yes, there is no sign of sage in this photo - I'd forgotten that I'd pulled out the sage bush a few months ago and didn't replace it! Shows how often I use sage). Serve with parmesan cheese.
The gnocchi will keep in a warm oven for a while, so you can make these ahead if need be.