20Sage LeavesThe Doctor's patch has some purple sage you can use!
Steam the pumpkin for 20 minutes, or until very soft and tender.
Using a potato masher, mash the steamed pumpkin to a smooth purée. Line surface with kitchen paper and spread pumpkin purée over before patting dry to ensure you remove as much moisture as possible.
In a bowl or food processor, mix the pumpkin purée, ricotta, grated parmesan, the egg, ¼ tsp salt, and some black pepper. Stir well to combine, then add the flour and use a wooden spoon to mix to a soft dough taking care not to "overmix".
Turn out the dough onto a floured surface and cut into 4.Roll each piece into a 15cm wide log. Cut the log into 2cm pieces using a floured knife. Gently mark each gnocchi with the back of a floured fork to achieve traditional ridges.
Bring a large pan of salted water to the boil. Tip in half the gnocchi and cook for 1-2 mins, until they rise to the surface. Remove with a slotted spoon and cook the remaining gnocchi.
Heat 15g butter and the oil in a large frying pan. Add half the gnocchi and fry for 2 mins or until starting to brown. Chop and add the sage, fry for 1-2 mins, until the gnocchi are golden all over and the sage is crispy. Repeat with the remaining butter, gnocchi and sage leaves.
Serve with black pepper and parmesan.
Part of Incredible Edible Garforth - https://ediblegarforth.org.uk