PUMPKIN GNOCCHI

makes 2 large adult portions or 4 small portions

For Gnocchi:

1 kg Roasted pumpkin (peeled and seeds removed)

3 each Egg Yolks

45 g Parmesan or other hard cheese (like Hagbard from Hagarnas Mejeri), grated

½ teaspoon Salt

150 g Flour, plus more for rolling out the gnocchi

For Serving:

Butter

Sage leaves, thinly sliced

1. Pass the roasted pumpkin through a food mill or potato ricer and into a large mixing bowl.* 

2. Add the yolks, parmesan and salt. Mix very well.

3. Add the flour, mix just until the flour is combined. At this point, the more you mix it the more the gnocchi will have a gummy or chewy texture.

4. In a small pot boil some water. Take one grape-sized piece from the gnocchi dough and place it in the boiling water. When it floats to the top, its cooked. Remove it from the water and let it cool. Taste it and adjust the seasoning in the dough to taste. If the gnocchi fell apart in the boiling water, add a little more flour to the dough.

5. When you are happy with the taste and consistency of your gnocchi dough, divide it into 4 parts. On a lightly floured surface, roll out each portion of the dough into a log, about 1.5 cm in diameter. Cut each log into 2 cm long pieces. Using a gnocchi board or a fork, slightly flatten the gnocchi. Place finished gnocchi onto a floured tray.

6. Heat up a large pot with boiling salted water. Cook the gnocchi in batches in the boiling water; removing the gnocchi with a slotted spoon when it has floated to the top.

7. When all the gnocchi are cooked, they can be keep in the fridge for several hours before serving.

8. 10 minutes before serving the gnocchi, heat up a large non-stick pan with butter on medium high heat. Throw some sliced sage into the butter and brown the gnocchi on each side in the butter; working in batches; adding more butter and sage as needed. When all the gnocchi is brown on both sides, place in the serving dish. Spoon the sage butter on top. Sauteed mushroom, spinach or kale would be a nice addition to this dish. Enjoy.

Note: If you would like to make this dish ahead of time, freeze the gnocchi on a piece of baking paper before you cook them in the boiling water. Once they are frozen, transfer them to an airtight container. This way they can keep in the freezer for at least a month. When you are ready to use them, simply take them from the freezer directly into the boiling water. 

*Passing the pumpkin through a food mill or potato ricer will give the best results as it will be a smooth consistency without any lumps. If you do not have either of those tools, you can mash it as best you can with potato masher or run it through a food processor until smooth.