Roasted Pumpkin Gnocchi

Ingredients:

Gnocchi:
500g butternut pumpkin, diced
olive oil, drizzle
1/2 cup of FIRM ricotta cheese
pinch of salt
1 cup of plain flour, sifted
1/4 cup of pecorino cheese or parmesan

Sauce:
1/2 pkt of butter
sage leaves
pine nuts

lemon juice

Method:

Gnocchi:
In a baking pan put diced pumpkin and drizzle with olive oil. Cook pumpkin in moderate oven (180 degrees) for 35 - 40 minutes until really tender.

When cooked take the pumpkin, cut away any burnt bits and push through a sieve.
Add ricotta, salt and plain flour and mix gently to combine.

Roll into logs and cut into gnocchi size parcels and roll with a fork (so that the sauce sticks to the gnocchi).

Cook in rapidly boiling salted water for 30 seconds and stop cooking by plunging into ice water.
Then fry the gnocchi until golden and crunchy on high heat in a little olive oil.

Sauce:
In a saucepan cook butter, sage leaves and pine nuts until butter starts to turn brown.
Squeeze in lemon juice to stop cooking.

Pipe up the gnocchi on a plate and drizzle the sauce over the top. Serve with a little more pecorino or parmesan sprinkled on top.