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Eat in: pumpkin gnocchi

We'll be making gnocchi with out left-over pumpkin. Perfect for autumn and absolutely delicious... enough for 6 as a starter or 4 large bowlfuls.

1kg pumpkin, peeled and seeds removed
Olive oil, salt and pepper for seasoning
750g potatoes, peeled
3 large eggs
200g good quality plain flour
100g unsalted butter
A few sprigs of oregano leaves, picked from the stem

Preheat the oven to 220°C. Cut pumpkin into slim wedges and toss with olive oil, salt and pepper. Roast for 10 minutes or until soft and cooked through. Meanwhile, boil the potatoes until they are completely soft. Drain and mash.

Then mash your roasted pumpkin and gently stir together. Beat the eggs and add them to the mixture one by one, adding most of the flour and beating briskly. You are looking for a fairly stiff dough but one that is smooth and soft so add more flour/egg if necessary.

Gently roll small handfuls of the mixture into long sausage shapes on a dusted surface. Repeat this with the rest of the mixture before cutting it into short lengths. Cook in a pan of simmering water. The gnocchi will float to the surface where you should allow them another couple of minutes cooking before scooping them out to drain.

Melt the butter in a saucepan with the oregano until it just begins to brown, then pour over the gnocchi and grate over a little parmesan.