Baked Pumpkin Gnocchi - cooking recipe

Ingredients

500 g pumpkin (kent or jap is best)
1 1/2 cups plain flour
3/4 cup grated parmesan cheese
fresh ground black pepper

Preparation

Preheat oven to 180* C (350* F).
Brush a baking tray with oil or melted butter.
Cut pumpkin into large pieces and bake for 1 1/2 hours or until very tender.
Allow to cool slightly and scrape flesh from skin avoiding any crispy parts.
Place pumpkin in a large bowl, add sifted flour, parmesan and pepper.
Mix well and knead on floured board for 2 minutes.
Divide dough in half and roll each into snakes about 40cm long (about 15in).
Cut into small pieces about 1 to 1 1/2 cm long (1/2 in).
Press flat with palm of hand or the back of a fork.
Lower small batches of gnocchi into salted boiling water, remove when they float to the surface.
Serve with a favourite italian pasta sauce.