These pumpkin gnocchi have a mild flavour made nutter with the nutmeg a spice combination made in heaven for pumpkin. The Sage butter is a perfect accompaniment with a hint of chilli.
1 cup pumpkin, cooked and mashed
2 cups flour
1/2 teaspoon allspice
1/2 teaspoon cinnamon
pinch garlic powder
pinch cayenne pepper
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon of butter
1 tablespoon red chili pepper
12 sage leaves
2 teaspoons freshly grated nutmeg
salt and pepper to taste
Cut the pumpkin, if it is organic you can leave the skin on, if not, cut away the outer parts, de-seed and cut into medium size chunks.
Place them in a pot with very little water and steam them until soft about five or six minutes.
Remove from the heat and puree or mash with a potato masher.
Add the pinch of garlic powder, the pinch of cayenne pepper, 1 teaspoon. of nutmeg, 1 tablespoon of olive oil and the allspice and mix well.
Slowly mix in flour and knead until it forms a smooth dough. If it is too wet, add a bit more flour until it is a smooth ball of dough. Let it rest for 30 minutes.
Divide the dough into bite sized pieces. Mark them with the tines of the fork.Cook them in boiling water until they float
In a smaller sauce pan, saute garlic with olive oil and butter add the red chili pepper and the sage leaves. When ready to serve, pour the sauce over the gnocchi and mix well. Dust with cinnamon and grate fresh parmesan over the top.