Pumpkin Gnocchi with Sage & Butter sauce

I tried this recipe out with a couple of girlfriends the other week - it was SO good, I just HAD to make it again for Mr Nik. And maaaan, it was still good the second time round - it's now my favouritest gnocchi recipe in the world.

Serve this with a chilled glass of rosé, followed by a coconut panna cotta for dessert [recipe in the next post].

Ingredients:
- 1x hokkaido pumpkin [aka Red Kuri Squash - they look like a giant orange onion]
- pinch of sea salt

- 1 large eggyolk
- 100g flour, extra for dusting the board
- freshly ground nutmeg
- 50-75 g butter
- 15-20 mid-sized sage leaves
- freshly ground black pepper
- grated parmesan
- pancetta [Everything tastes better with pancetta!! But here, the saltiness complements the sweetness of the gnocchi perfectly.]
[- optional: roasted and coarsely chopped pumpkin seeds]

Making the dough:
1. Hollow and cut pumpkin into finger-thick slices. Sprinkle some sea salt and place on baking sheet and roast until soft.
2. Once ready, cut away tough skin and blend until puréed. Season to taste. Add some freshly grounded nutmeg.

3. Add egg yolk and flour, blending quickly with a fork or wooden spoon. [The dough should be a little sticky - don't be tempted to add more flour - that'll just made the gnocchi heavy. You'll want this light and fluffy.]

Forming the gnocchi:
Generously flour a wooden surface as well as hands. Take a large tablespoon of dough in floured hands and carefully form this lump of dough into a finger-thick sausage. Cut into pillows using a knife and place the gnocchi on a place dusted with flour.

In the meantime, place some pancetta [on a baking sheet] in the oven and let it cook until crispy.

Once ready, just bring a large pot of water to the boil - reduce heat when lightly bubbling, add a generous pinch of salt and place gnocchi in with a quick stir to stop it sticking to the pot. Since they're freshly made, they'll only take 5mins [max] but you'll know they're ready when they float to the top.

Making the sauce:
1. Wash and pat the sage leaves dry. Stack and cut them into thin shreds [or chiffonades - but that just sounds so poncy] .
2. Melt the butter slowly on pan [low-medium heat!! trust me, I burnt the butter at my first attempt].
3. Add the sage and sauté until crisp.

Grate some parmesan after spooning over the butter sage sauce.

4. Spoon over the cooked and drained gnocchi.

Place the crispy pancetta on top - et voilá!! ^_^