Pumpkin Puree	g
All-Purpose Flour	g
Egg
Ground Nutmeg	tsp
Butter	g
Mushrooms	g
Salt & Pepper to taste
Leaves of Fresh Sage
Parmesan Cheese

Pumpkin Puree
1. Preheat the oven on 180 ºC.
2. Cut the pumpkin in half, remove all the seeds and peel it. Then cut the pumpkin into small cubes and roast on baking sheet in the oven for about 30 minutes until soft.
3. Remove the pumpkin from the baking tray and mash it a bit with a fork. If you have a blenderstick you can use it as well. Just be careful not to blend it too crazy, that it becomes sauce. Set aside to let it cool down.
Pumpkin Gnocchi
4. In a big bowl, mix the pumpkin puree, flour, a pinch of salt, the nutmeg and the egg.
5. Mix everything together using a wooden spoon and then your hands.
6. Once the mixture starts to resemble a dough, turn it out onto a lightly floured surface. Add more flour if you need to. The dough should be elastic and not to sticky anymore.
7. Turn out the dough onto a floured surface and cut into four pieces. Roll each piece into a 1.5cm wide log. Cut the log into 2cm pieces using a floured knife. Gently mark each gnocchi with the back of a floured fork to achieve the traditional ridges.
8. Bring a large pan of salted water to the boil. Tip in half the gnocchi and cook for 1-2 mins, until they rise to the surface. Remove with a slotted spoon and cook the remaining gnocchi.
Sage Butter & Mushrooms
9. Heat half of the butter and the oil in a large frying pan over medium heat. Add the mushrooms and the gnocchi and fry for 2 mins or until starting to brown.
10. Add the rest of the butter and, once melted, add the sage leaves. Fry for 1-2 mins, until the gnocchi are golden all over and the sage is crispy.

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