Pumpkin Gnocchi with Burnt Butter Sauce | How to make Gnocchi

Ingredients

Instructions

1. 1

   Preheat the oven to 220C. Roast the pumpkin cubes with olive oil, salt and pepper for 30 mins, tossing once in between. Blend the roasted pumpkin to make a puree (about 1 cup).
2. 2

   Mix together the flour, pumpkin puree and paneer (or 1 raw egg or 1 mashed potato). Bring the dough together with your hands. Knead lightly on a floured surface. If your dough is too wet, add a little flour to make it easier to handle.
3. 3

   Cut the dough ball into 4 parts and roll each part into a long cylinder with your hands. Keep lightly flouring the surface and your hands. Cut pieces of equal size with a floured knife.
4. 4

   Arrange the gnocchi on a lightly floured platter keeping some distance between them to avoid sticking together.
5. 5

   Cook the gnocchi in salted boiling hot water (like you cook regular pasta). When ready, they will float on top
6. 6

   Remove from the water with a slotted spoon and add directly to the pan with your choice of sauce and other ingredients.
7. 7

   To make the sauce, add butter, garlic, chilli flakes and rosemary to a hot pan. Brown the butter for 30 seconds. Add the gnocchi directly to the warm sauce and toss gently.
8. 8

   Serve with a topping of grated parmesan cheese.