- 500 g pumpkin/ 1 pound
- 250 g plain flour/ 2 cups
- 1 egg
- 1/2 tsp ground nutmeg
- Extra flour, for dusting
- A good pinch of salt and pepper
For the sauce:
- 200 ml double cream/ 1/2 cup
- 150 g Saint-Nectaire cheese/ 1/2 cup (you can replace this with any of your favourite cheese)
- A handful of chopped walnuts
- Peel and deseed pumpkin, slice in medium-sized cubes and cook in salted boiling water for 15 minutes or until pumpkin is tender. Purée pumpkin in a food processor until smooth (or with a potato masher), return to pan and dry-out the mash for a few minutes. Set aside to cool for 10 minutes.
- In a large bowl, mix pumpkin mash, flour, salt, pepper egg and nutmeg. Use your hands to mix the dough – it has to be slightly sticky leaving the side of the bowl. Divide dough into four sausage shaped rolls, and roll each portion gently on a slightly floured surface, about 1.5 cm thick. Slice dough into little cubic ‘pillows’, approx. 1.5-2 cm each. Sprinkle flour on gnocchi to prevent them from sticking.
- In a small saucepan, heat cream, bring to a gentle boil and lower heat. Add slices of Saint-Nectaire cheese (crust removed). When the cheese has melted, set the sauce aside.
- Cook gnocchi in a large pan of salted boiling water (on a high heat) by batches if necessary. As soon as they rise to the surface, they are cooked and ready to be served. Drain.
- Serve immediately with the Saint-Nectaire cheese sauce. Sprinkle with chopped walnuts, salt and pepper to taste.