by Flick Ruby

500 g baked pumpkin pulp
1.25 cups plain flour
½ cup of grated parmesan cheese
ground black pepper to taste

Bake a halved butternut pumpkin, or peeled pieces of pumpkin, for 1.5 hours. Let cool and scrape pulp into a bowl, adding the sifted flour, grated cheese and ground pepper (I use a lot!). Knead the ball of dough for two minutes or until smooth. On a floured surface, roll out to tubes, cutting to small ball size, rolling each individually. Put on a floured surface, sprinkling a little flour on top to make sure the gnocchi is not sticky. Place them in salted boiling water. Once they float to the top, keep cooking for exactly three minutes. Remove and drain, adding pesto or sage butter sauce (melt 100 g of butter, remove from heat, add 2 tablespoons of freshly chopped sage, let sit for five minutes before pouring over gnocchi).