Pumpkin Squash Gnocchi

Serves 2.

Ingredients

• 700g pumpkin/squash
• 350g plain gluten-free flour, extra for dusting
• 3 tbsp olive oil
• Pinch salt & pepper
• 2 cloves garlic
• 100g peas, fresh or frozen
• 200g cabbage, cavolo nero or savoy
• 50g parmesan

Method

1. Cut the pumpkin into 2-3cm wedges, place on a lined baking tray, drizzle with olive oil, sprinkle over the salt and a few grinds of pepper and roast in the oven for 35-45 minutes until completely soft. Once cooked, remove the seeds and discard. You can also remove the skin if it is particularly firm, I have kept the skin on mine as it is very soft and will blitz up fine.
2. Place all the cooked pumpkin in a food processor and blitz until completely smooth. Tip into a bowl and add the flour, 1tbsp oil and salt. Combine with your hands to form a dough ball. Wrap in bees wax paper or cling film and place in the fridge for 20-30 minutes to chill.
3. Lightly dust a surface with flour and place the dough onto it, kneading a few times if it needs bringing together. Cut the ball into 4 pieces and roll each piece into a long thin sausage around 10-15cm long and now more than 1 inch thick. Then cut the sausage into 1.5 inch pieces.
4. Bring a pan of water to the boil and drop the gnocchi into the water, they will sink to the bottom, when they rise to the top they are cooked. Remove them from the water and place them on a kitchen towel to remove the excess moisture.
5. Place a large frying pan on a medium heat, add 1tbsp olive oil, when the oil is hot place the gnocchi into the pan. Shake the pan often to ensure they don’t stick and are golden on all sides. Once they are golden add in the garlic and cook for a few minutes until golden. Then add the fresh or frozen peas and cabbage and saute for a few minutes until the cabbage has slightly wilted. Season with salt and pepper and serve straight into two bowls. Top with vegan or vegetarian parmesan.