Pumpkin gnocchi in sage butter

Tags: Italian, made, accompaniment, pumpkin
. Serves 4. 8 steps
500g pumpkin   Cut into large pieces, Bake in moderate oven 1 1/2 hours until very tender. Cool slightly. Scrape flesh from skin Just before serving, gently lower batches of gnocchi into water. Cook until gnocchi rise to surface, them three minutes more. Drain and keep warm.
1 1/2 cups plain flour   Mix in, knead until smooth. Divide dough in half, roll each half into a 40cm sausage, cut sausage into 16 equal pieces. Form pieces into ovals, indent. May be prepared 4 hours ahead.
1/4 cup fresh parmesan grate
sage butter
100g butter   melt
2 tablespoons fresh sage chopped   stir in
These can easily become solid and unappealing.