Serves: 4 | Preparation Time: 40 min
- 500g (washed) potatoes
- 250g butternut pumpkin, deseeded, quartered
- 115g (3/4 cup) plain flour
Leek & sage butter
- 2 tbs olive oil
- 1/2 leek, pale section only, cut into thin matchsticks
- Handfull of small fresh sage leaves
- 1 long fresh red chilli, halved, deseeded, thinly sliced
- 40g butter, chopped
Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place potatoes and pumpkin on the tray and bake in oven for 1 hour or until tender. Set aside for 20 minutes to cool.
Peel the potatoes and pumpkin and place in a large bowl. Season with salt and pepper. Use a potato masher or fork to mash until smooth.
Add the flour and stir with a wooden spoon until combined. Turn dough onto a lightly floured surface and knead until smooth.
Divide dough into 4 portions.
Roll 1 portion into a 2cm-diameter log.
Use a lightly floured knife to cut into 2cm pieces. Place on the lined tray.
Repeat with remaining dough portions.
Roll each piece of dough into a ball. Roll each ball over the back of a lightly floured fork. Place on the tray.
To make the leek & sage butter, heat the oil in a frying pan over medium-high heat. Add the leek and cook, stirring, for 1-2 minutes or until golden.
Use a slotted spoon to transfer to a plate lined with paper towel. Add the sage and chilli to the pan and cook for 1 minute or until crisp.
Transfer to the plate. Add butter to the pan and stir for 1-2 minutes or until melted and golden. Pour into a small jug and cover to keep warm.
Bring a saucepan of water to the boil over high heat. Add one-quarter of the gnocchi and cook for 2-3 minutes or until the gnocchi rises to surface. Use a slotted spoon to transfer to serving plates. Repeat with remaining gnocchi. Drizzle over butter and top with leek, sage and chili to serve.