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Easy Pumpkin Gnocchi with Sage Butter Sauce
Ingredients
  • subheading: GNOCCHI DOUGH:
  • 300 g /10oz fresh pumpkin , steamed or boiled then mashed or ⅔ cup canned pumpkin puree
  • ½ cup ricotta , full fat (Note 2)
  • 1 ¼ cup plain flour (all purpose flour), plus more for dusting
  • ⅓ cup parmesan cheese , finely grated
  • 1 egg
  • ¼ tsp salt
  • Black pepper
  • subheading: SAGE BUTTER SAUCE:
  • 1 tsp olive oil
  • 50g / 3.5 tbsp butter (Note 3)
  • 20 fresh sage leaves
  • subheading: TO SERVE:
  • Black pepper (and salt if needed)
  • Parmesan
Steps
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