Handrolled gnocchi with pumpkin and sage

Gnocchi Ingredients 

1.5kg raw whole potatoes, skin on
3 egg yolks
300g plain flour
100g parmesan
Salt and pepper to season


Preheat oven to 200. Cover baking tray in rock salt and place whole potatoes on baking tray. Bake in oven for 1 hr or until steam escapes when pierced and fluffy on inside
Scoop potatoes out of skin and pass through a mouli or drum sieve.
Add parmesan, salt and egg yolks. Using spatula like a knife, cut through potato until well mixed
Add flour and continue to cut through with spatula. Be careful not to knead or overwork dough
Divide evenly into 4, then divide evenly into 3. Roll each three into a sausage and then cut evenly into wine cork size pillows.
Roll each little rectangle shape to form a nice shape using the back of a fork or a gnocchi roller. 
Place on a lightly floured tray and set aside, ready to cook.

Pumpkin & Sage Preparation

Half a small butternut pumpkin, peeled, seeds removed, diced in 2 cm cubes.

2 T olive oil

175g butter

20 sage leaves

½ cup shaved parmesan


Toss pumpkin cubes in olive oil and lay on a baking tray lined with baking paper. Season with salt and bake for 20 minutes at 190°C
Set aside, keeping warm.
Melt butter in a small saucepan for 3 minutes until it just turns brown.
Add sage leaves and cook for 1 minute until crisp. Remove leaves and set aside.

To assemble

Place gnocchi in a pot of salted boiling water until gnocchi rises to the surface, roughly one minute. Drain and place in a bowl.
Add roasted pumpkin, season with salt and pepper and gently toss together.
Divide in to 4 bowls.
Pour over the browned butter. Place sage leaves on top.
Sprinkle with shaved parmesan.
Serve alongside a Semillon.