Pumpkin Ricotta Gnocchi

Preheat the oven to 200°C/180°C fan forced.

Peel and cut 1/2 medium pumpkin into 2cm cubes. Add to a mixing bowl with 2 tbsp olive oil, 1 tsp kosher salt and freshly ground black pepper. Roast in the oven on a lined baking tray for 20 minutes, flipping once.

Start boiling a large pot of salted water over medium heat. In the meantime, add all the gnocchi ingredients to a mixing bowl except for the flour. Mix well until it forms a smooth paste.

Add 200 g plain flour and mix gently until just combined. It should resemble a sticky dough, not runny. If still too wet, add a little more flour. Try to avoid adding too much extra flour, as the gnocchi will be less moist.

Sprinkle a work surface with flour, then turn out the dough onto it. Sprinkle a little more flour on top, and spread it out into a 1-2cm thick circle. Cut the dough into strips a few cm wide.

Cut along each strip to form gnocchi 1-2cm wide. Roll the gnocchi into the boiling water as they are cut. Cook for a few minutes until the gnocchi float on the surface. You may need to cook in batches if the first ones finish cooking before they're all in the pot. Remove the gnocchi as they finish cooking using a slotted spoon, reserving the cooking water.

Heat 4 tbsp butter and freshly ground black pepper in a frypan over medium heat until browned and fragrant. Stir often to avoid burning the milk solids in the butter.

Once browned, add the pumpkin and gnocchi to the pan. Add 200 ml cooking water from the pot to the frypan, and keep it moving until the sauce thickens and emulsifies. It should be a saucy consistency, noting that it will continue to thicken after being taken off the heat. Serve immediately, garnishing with parsley and more parmigiano reggiano.