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Pumpkin and Fennel Sausage Gnocchi

  • Cooking Time45 mins
  • Serves4
  • DifficultyMedium
2 medium sized floury potatoes (King Edwards are good)
100g plain flour (plus extra for dusting)
1 large beaten egg
200g Italian fennel sausage (approx 3)
300g pumpkin (or butternut squash) deseeded and chopped into chunks
1 large clove of garlic
Salt and pepper
Olive oil
Handful of chopped parsley
Splash of white wine
Parmesan for garnish

Peel and chop the potatoes into large chunks before boiling until tender. Drain and leave to cool with lid off to let steam out and dry the potatoes.

Once cooled, crush the potatoes with a fork before combining with the flour and the beaten egg. Then gently kneading into a smooth consistency.

Cut the dough into smaller pieces and roll out into strips, about the diameter of a pound coin. Using a knife, cut the stripes into 1cm thick pieces. Next, roll each piece under a fork to create a textured surface (this will hold more sauce!). Dust with flour and set aside (preferable under a cloth of cling film) .

Skin the sausages and break them up into a hot sauté pan with some olive oil. Fry the sausages until they have browned nicely before adding the chopped garlic and then the butternut squash. fry for another couple minutes before deglazing the pan with a splash of white wine. cover the pan with a lid and cook for 10-15 minutes until the squash is tender. Add the parsley and check for seasoning.

Add the gnocchi to a pan of salted boiling water and cook until they float to the surface (that's how you know they are cooked). Scoop them out with a slotted spoon into the sauté pan and combine with the sauce. Add a little of the gnocchi cooking water to help create a creamy sauce.

Serve in a bowl with a drizzle of olive oil and a grating of Parmesan.

This recipe is taken from Pizza Pilgrims: Recipes From The Backstreets Of Italy. Order now on Amazon

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