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

  1. Set the oven to 200°C/gas mark 5.
  2. Cut the pumpkin into halves or quarters depending on the size.
  3. Scoop out the seeds and put them aside.
  4. Brush the flesh with a little coconut or olive oil and bake for ½ an hour or until soft.
  5. Bake the potatoes for one hour until soft.
  6. 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.
  7. Scoop out the flesh of the potatoes and mash them with a fork or a ricer.
  8. 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.
  9. Divide into tablespoon size balls and roll into 1 inch sausages on a floured surface.
  10. Cut the dough into 1 cm pillows and roll over a fork to leave ridges.
  11. Place the pillows onto a floured baking tray until needed.
  12. 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.
  13. Pour into a bowl with pesto, sauce or some crispy sage and pumpkin seeds.

Crispy sage

  1. Cut 20 sage leaves into small strips.
  2. Heat some olive oil and a little salt until hot.
  3. Add the sage strips for a couple of minutes, stirring until crispy.

 With thanks to Made in Hackney for providing the recipe.