When we were newly married, my husband used to surprise me by cooking special one off meals. On one such occasion, he made the most perfect pumpkin gnocchi. Alas, we didn’t save the recipe. I have been wanting to replicate the same for many years and after lots of trial and error, this recipe works and thus ending my quest for the perfect pumpkin gnocchi recipe. This is slow cooking and perfect if you want to spend a Sunday afternoon lovingly preparing for the family for dinner.
1kg pumpkin (I used a piece of crown pumpkin with the blue grey skin)
2 teaspoons olive oil
450 grams flour plus more for rolling out gnocchi
1 whole nutmeg, grated freshly
½ teaspoon white pepper
A couple of pinches of sugar