Pumpkin gnocchi and crispy sage Making your own gnocci is easier than you think, try out this easy recipe from Made in Hackney for a simple, healthy dinner. This recipe is part of the #PumpkinRescue. Ingredients 1 kilo of pumpkin flesh 2 floury potatoes 400-500g of brown rice flour/potato flour 1 teaspoon of salt 1 ½ teaspoons of freshly ground nutmeg Method Set the oven to 200°C/gas mark 5. Cut the pumpkin into halves or quarters depending on the size. Scoop out the seeds and put them aside. Brush the flesh with a little coconut or olive oil and bake for ½ an hour or until soft. Bake the potatoes for one hour until soft. Scoop out the flesh of the pumpkin, squeeze out the excess water and either; mash with a fork or in a food processor until very smooth. Scoop out the flesh of the potatoes and mash them with a fork or a ricer. Combine all the ingredients with a spatula. The mix should be sticky but stay together when rolled in a ball. Add some more flour at this stage if necessary. Divide into tablespoon size balls and roll into 1 inch sausages on a floured surface. Cut the dough into 1 cm pillows and roll over a fork to leave ridges. Place the pillows onto a floured baking tray until needed. Bring a pan of salted water to the boil and drop about a third of the gnocchi into the pan. Cook for a few minutes until they rise to the top and pour into a colander and cover until ready to keep warm. Pour into a bowl with pesto, sauce or some crispy sage and pumpkin seeds. Crispy sage Cut 20 sage leaves into small strips. Heat some olive oil and a little salt until hot. Add the sage strips for a couple of minutes, stirring until crispy. With thanks to Made in Hackney for providing the recipe.