Method

1. Firstly, steam your pumpkin over simmering water or in a steamer pan for 20 mins until soft. Then, using a potato masher, mash the steamed pumpkin until puréed and free from large lumps. Spread the pumpkin purée over a tray before patting gently with a paper towel to remove as much excess moisture as possible before setting aside.
2. In a bowl or food processor, blend your ricotta, grated cheese and egg, before adding in your pumpkin puree and seasoning to taste. After your mix is fully combined, add in your flour and use a wooden spoon to form a loose, soft dough. Try not to ‘overmix’ by gently bringing the dough together for around 30 seconds.
3. Turn out the dough onto a floured surface and cut into 4. Roll each 1/4 into a 1.5cm wide log, before cutting each one into 2cm pieces using a floured knife. Optionally, gently press each gnocchi with the back of a floured fork for decoration.
4. Bring a large pan of salted water to the boil. Tip in 1/2 the gnocchi and cook for 1-2 mins, until they float. Remove with a slotted spoon and cook the second half.
5. Heat 15g of butter and the oil in a large frying pan. Add half the gnocchi and fry for 2 mins or until lightly browned. Add in 15g more of the butter to your gnocchi and, once melted, add the sage leaves. Fry for 1-2 mins, until the gnocchi are golden, and the sage is crispy. Repeat with the remaining butter, gnocchi and sage.
6. Season with black pepper and optionally top with extra cheese before serving.

Serving Instructions

The Doddington Wine Shop has a wonderful range of wines from independent wineries across the globe that can perfectly accompany any dish. For this recipe, we highly recommend a Chateau Des Antonins, to add a fresh and bright accompaniment to complement the warming flavours of your Pumpkin and Sage Gnocchi.

Alternatively, butternut squash can also make for a fantastic substitute for pumpkin. Still providing all the hearty flavours and textures loved by autumn squash.