Ingredients

• 1.5kg/3lbs 5oz roasted pumpkin
• cut into chunks
• 600ml/21¼fl oz vegetable stock
• plain flour
• as required
• rice flour
• 1 rosemary branch
• 200g/7½ oz raw pumpkin
• cut into very small cubes
• 25g/1 oz butter
• approx. 200g/7¼oz mashed
• roasted pumpkin
• 3 tbsp olive oil
• 4 tbsp freshly grated parmesan cheese
• or vegetarian parmesan-style grating cheese
• extra virgin olive oil
• for drizzling

Directions

• Place the roasted pumpkin in a moulis and whiz until you obtain a creamy consistency. Alternatively
• mash with a fork or potato masher.
• Remove approx. 200g (7¼oz) of this mixture and set aside for the sauce.
• Place the rest of the mashed pumpkin and the stock into a saucepan and bring to the boil.
• Reduce the heat and stir in abundant flour as if making polenta. It will be ready when the mixture no longer sticks to the sides of the pan.
• Remove from the heat
• and allow to cool.
• Place the cooled mixture on a clean
• rice-floured surface and
• with the help of some more rice flour
• take large pieces of the dough and roll them into sausage shapes
• then slice into 2cm (¾in) squares.
• Bring a large saucepan of salted water to the boil.
• Meanwhile
• to make the sauce
• heat the olive oil in a frying pan and fry the rosemary until the needles are crispy.
• Add the raw pumpkin cubes and sauté for a couple of minutes.
• In another frying pan
• melt the butter and stir in the sieved pumpkin until heated through.
• Drop the fresh gnocchi into the pan of boiling water and simmer until they rise back up to the top. As they come to the surface
• lift them out with a slotted spoon
• drain well and add to the sieved pumpkin sauce.
• To serve
• place on individual plates and spoon some of the fried pumpkin and rosemary over each.
• Sprinkle with parmesan cheese and a drizzle of olive oil to serve.