200 g sweet potatoes<br />
400 g Maris Piper potatoes<br />
300 g pumpkin, cut into wedges<br />
A knob of butter<br />
100 g plain flour, plus extra for dusting<br />
1 egg yolk<br />
1 litre veg stock2 tbsp sunflower oil<br />
1 small onion, peeled and finely chopped<br />
100 g butter<br />
2 tbsp fresh sage leaves, finely chopped<br />
1 lemon, finely grated<br />
Salt and freshly ground pepper<ol>
<li>Preheat the oven to 180C. Prick the potatoes and sweet potato all over using a fork.</li>
<li>Place on a large baking tray together with the wedges of pumpkin. If using butternut squash instead of pumpkin, use ½ a medium butternut squash with the seeds and fibre removed, and place skin side down.</li>
<li>Melt the knob of butter and brush the flesh of the pumpkin or butternut squash with the melted butter.</li>
<li>Put the baking tray in the oven and bake for 1 hour or until the vegetables are tender.</li>
<li>Remove from the oven and allow to cool. Cut the potatoes in half and scoop the flesh into a bowl. Scoop the flesh from the pumpkin or butternut squash and put this into the bowl also. Either put the potatoes and pumpkin through a mouli or mash thoroughly and put into a large bowl.</li>
<li>Next, sift in the flour, add the egg yolk and mix with a wooden spoon. Season with some salt and pepper.</li>
<li>Fit a piping bag with a 2 cm nozzle and fill with some of the mixture. Have ready a floured tray and pipe lengths of gnocchi onto the tray, then cut into 2 cm lengths before poaching in a pan of boiling vegetable stock. Alternatively, have ready a pan of boiling vegetable stock on the stove. Squeeze the mixture through the tip of the piping bag and cut into 3 cm lengths so that the pieces drop into the pan. Cook in the stock for about a minute.</li>
<li>The gnocchi are cooked when they float to the surface and you should then remove them carefully with a slotted spoon and arrange them on a tray. You will need to cook the gnocchi in about four batches.</li>
<li>To make the butter and sage sauce, heat the oil and sauté the onion for 3 to 4 minutes until softened but not coloured. Add the sage and sauté for half a minute. Stir in the butter until melted, then remove from the heat and stir in the lemon zest. Season to taste with salt and pepper.</li>
<li>Serve the gnocchi with the melted sage butter drizzled on top.</li>
</ol>
Pumpkin Gnocchi with Butter & Sage Sauce
Calling all veggies! These soft little pillows taste heavenly mixed with roasted pumpkin & a buttery sauce.
