300gm plain flour – this could be too much depending on the potatoes and pumpkin
1 egg, whisked
Salt and pepper
INGREDIENTS FOR THE SAUCE
250ml pouring cream
125g firm blue cheese, crumbled
2½ teaspoons finely chopped sage, plus extra leaves, to garnish
⅓ cup walnut halves, toasted and chopped
Salt and pepper
Method
Preheat oven to 200ºC. Toss the pumpkin in oil, season and place on an oven tray. Set aside. Lay your potatoes on a rack and place in oven for 10 minutes. Add the pumpkin and cook for 30–45 minutes or until potatoes are soft, but not overcooked and the pumpkin is soft and mashable. The cooking time can vary quite a lot, so check regularly and remain alert. This is probably the hardest step, making sure the potatoes and pumpkin are just right.
Once ready, pass the pumpkin through a ricer and straight onto a floured bench. Scoop the flesh from the potatoes and pass through the ricer, discarding the skins.
Make sure the pumpkin and potatoes form a nice, flat mound, then sift ⅔ of the flour over the top, sprinkle with some salt and a good amount of white pepper, then scatter over the parmesan and pour over the egg.
Use your hands to bring everything together and gently knead until a soft dough forms, adding more flour if it feels a little too sticky. Be wary of overworking it.
Break off a quarter of the dough, leaving the remainder covered with a tea towel so it doesn’t get too cold. Roll dough out into a log about 2 cm wide and then, using a butter knife, cut the log into 3 cm pieces, gently flicking each piece away from the log as you go. Repeat with the remaining dough.
Bring a large, wide-based saucepan of salted water to the boil. Using a spatula to carefully transfer gnocchi from the bench and gently lower into the water, cook, in batches, for 3-5 minutes or until they start to rise to the surface. Use a slotted spoon to carefully scoop them out and add straight to your sauce.
At the same time as cooking the gnocchi, bring the cream to the boil in a large frying pan then add the cheese and sage. Cook, tossing the pan occasionally, for 2–3 minutes, or until the cheese has partially melted and the sauce has thickened to a coating consistency.
When the gnocchi is added and toss to coat. Season to taste with salt and freshly ground black pepper. Divide among warmed bowls, scatter with the walnuts and a few extra sage leaves, and serve immediately.
