Pumpkin gnocchi with butter and sage

1kg wedge of pumpkin, skin attached

350g peeled potatoes, cut into large chunks

2 whole Amaretti biscuits

50g freshly grated Parmesan

salt and pepper

100-140g plain flour

100g butter

2 large cloves garlic, crushed

12 sage leaves

Preheat the oven to 180°c.

Cut the pumpkin into large rough cubes, skin on, and place in a baking tin. Cover with foil and bake for an hour. Switch off the oven, take off the foil and leave in the oven for 40 minutes to dry out. Meanwhile steam the potatoes. Mash and leave to dry out also.

Cut the skin off the pumpkin, put in a tea towel and squeeze out as much juice as possible. Place the flesh in a food processor with the Amaretti biscuits, parmesan and seasoning and blitz until smooth. Tip out onto a floured surface and add the potato. Put a large pan of water to boil.

Sift the flour a little at a time into the pumpkin/potato and work it into the mixture, kneading it until it feels like scone dough. Tear off large pieces and roll each into long sausage shapes. Cut off small chunks, using a sharp knife.

Drop the gnocchi into the pan, a dozen at a time. Once they float to the surface, allow another 30 seconds, remove and put on a plate, keep warm until all cooked.

Gently heat the butter with the garlic until light gold. Remove garlic and add sage leaves, fry until crisp until the butter is light brown.