DRY-ROASTED PUMPKIN GNOCCHI WITH NUTMEG

Preparation Method :

• Preheat oven to moderate 180°C. Cut pumpkin into large wedges, place in a baking dish and cook for 1 hour or until tender.
• Cool and peel. Process in a food processor until smooth. Remove to a large mixing bowl. Stir in plain flour, parmesan cheese and egg.
• Cover with plastic wrap and refrigerate 1-2 hours. Fit a large piping bag with a star nozzle and fill with mixture.
• Hold the piping bag over the boiling water; squeeze the mixture out and cut into lengths using scissors, letting gnocchi fall straight into the water.
• Cook in 4 batches in boiling water for about 5 minutes or until they float. Remove with a slotted spoon to warmed serving dishes.
• Serve immediately, with foaming butter, sprinkled with freshly ground nutmeg.Garnish with sprigs of fresh oregano, if desired.