Pumpkin gnocchi

4 kg	Pumpkin (de-seeded)
1.4 kg	Potatoes (baked in their skins)
2 whole	Amaretti biscuits
200g	Grated parmesan
400-600g	00 pasta flour
	Seasoning

Method

1.      Roast the pumpkin on parchment paper in a hot oven with a little garlic, rosemary, bayleaves & seasoning and cook until tender.

2.      At the same time bake the potatoes in there skin until well cooked (or use a microwave).

3.      Skin the potatoes & mouile the flesh.

4.      Squeeze dry the pumpkin in a tea towel.

5.      Place the pumpkin, parmesan, a little seasoning and the amaretti biscuits in a food processor & blend until smooth.

6.      Mix together the pumpkin mix & the potato until evenly distributed.

7.      Sift the flour over the mix & knead in as much as you need to for a workable dough.

8.      On a floured surface roll the gnocchi into thin sausage shapes about 2cm thick, then cut into 4cm lengths.

9.      Blanch in plenty of boiling salted water until they float to the surface, then poach for an extra 30 seconds, then place straight into iced water to refresh.

Reheat in butter & olive