What you’ll need:
- 100ml Good Hemp Oil, plus 1 tbsp
- 1kg pumpkin, peeled and seeds removed
- 700g potatoes, peeled and quartered
- 3 eggs
- 200g plain flour, plus extra for dusting
- whole nutmeg
- 8 small sage leaves
- salt and pepper
- Preheat your oven to Gas 7 (220C/425F). Place the potatoes into a pan of boiling salted water and cook for around 15 minutes until tender.
- Meanwhile, cut the pumpkin into cubes and place on a baking tray. Drizzle over a tablespoon of the Good Hemp Oil, season with salt and pepper and roast for around 10 minutes until they are soft.
- Drain the cooked potatoes and return to the pan. Add the cooked pumpkin to the same pan and mash until the mixture is completely lump-free.
- Grate in about half of the nutmeg and add extra salt and pepper if needed.
- Beat in the eggs one at a time and then slowly incorporate the flour. Mix until the mixture has just come together as you don't want to overwork the dough. The mixture should be stiff, smooth and soft at this point so add extra egg / flour if required.
- Dust the work surface with flour and tip the dough onto it. Take a handful of the mixture and roll out into a long sausage that is about 1 inch in width. Using a sharp knife, cut the sausage into short lengths. Repeat this with the rest of the dough.
- To cook the gnocchi, bring a large pan of salted water to a simmer and drop in the gnocchi. When they float to the surface remove from the heat and drain.
- Add the Good Hemp Oil to a large frying pan and heat gently for a minute. Add the sage leaves and cook until they begin to sizzle and go crisp. Tip in the drained gnocchi and shake the pan lightly to make sure the gnocchi is incorporated with the sauce.
- Serve straight away in warmed bowls.
Calories: 619 Protein: 15g Carbs: 75g Fat: 30g Saturates: 4g Fibre: 8g Sugar: 6g Salt: 0.6g