Gnocchi di Zucca (Pumpkin Gnocchi with Butter and Sage)

• 900 g Pumpkin, peeled and deseeded
• 1 tbsp Fine sea salt
• 250 g Ricotta
• 1 Egg
• ½ tsp Ground nutmeg
• ½ tsp Black pepper
• 220 g Plain flour
• 90 g Unsalted butter
• 12 leaves Fresh sage
• 60 g Parmesan

1. Heat the oven to 200°C (390°F). Cut the pumpkin into chunks, spread on a baking tray, and season with 1 tsp of the fine sea salt. Roast for 35 to 45 minutes until very tender and starting to caramelise at the edges.
2. Tip the roasted pumpkin into a mixing bowl and mash until smooth, then let it cool until just warm. Stir in the ricotta, egg, ground nutmeg, black pepper, and 0.5 tsp of the fine sea salt. Mix until evenly combined.
3. Add the plain flour and fold in gently until a soft, slightly tacky dough forms. If it feels wet and loose, work it for 10 to 15 seconds more, but avoid overmixing. Let the dough rest for 10 minutes so the flour hydrates.
4. Lightly flour a work surface and divide the dough into 4 portions. Roll each portion into a long rope about 2 cm thick, then cut into 2 cm pillows. If you like, press each piece lightly with the back of a fork to create ridges.
5. Bring a large pot of water to the boil and season it with the remaining 1.5 tsp fine sea salt. Boil the gnocchi in batches; once they float, cook for 30 to 60 seconds more. Lift out with a slotted spoon and transfer straight to a large frying pan.
6. Add the unsalted butter and fresh sage to the pan and set over a medium heat. Gently toss until the butter melts and turns lightly nutty and the sage is fragrant, 2 to 3 minutes. Add most of the parmesan, toss again, then serve with the remaining parmesan on top.

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