Name: Butternut gnocchi with pumpkin seed and sage butter
Yield: 6 servings
Cuisine: Bake
Ingredients: 0.00 gnocchi; 500.00 ml butternut cooked; 60.00 g butter melted; 125.00 ml semolina; 125.00 ml parmesan cheese grated; 3.00 eggs lightly beaten; 2.00 garlic cloves, crushed; 1.00 fresh chives finely chopped; 2.00 ml cinnamon ground; 0.00 salt and freshly ground black pepper; 0.00 parmesan cheese shavings, to garnish; 125.00 g butter; 125.00 ml pumpkin seeds; 12.00 fresh sage finely chopped

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Ingredients (14)

0.00	gnocchi
500.00 ml	butternut — cooked
60.00 g	butter — melted
125.00 ml	semolina
125.00 ml	parmesan cheese — grated
3.00	eggs — lightly beaten
2.00	garlic — cloves, crushed
1.00	fresh chives — finely chopped
2.00 ml	cinnamon — ground
0.00	salt and freshly ground black pepper
0.00	parmesan cheese — shavings, to garnish

SAVOURY BUTTER

125.00 g	butter
125.00 ml	pumpkin seeds
12.00	fresh sage — finely chopped

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Method:

GNOCCHI: Combine all ingredients, except Parmesan shavings, in a bowl.
Butter a 22 cm diameter shallow ovenproof dish and spoon in mixture.
Spread evenly to make a layer 1 cm thick.
Bake in a preheated 190 ºC oven for 30 minutes or until golden and firm to the touch.
Allow to cool. Invert onto a board and cut into attractive shapes with a biscuit cutter.

SAVOURY BUTTER: Melt ingredients together and cook until butter becomes light brown and pumpkin seeds have puffed up slightly.
Meanwhile, reheat gnocchi in a hot oven (200 ºC) for 5 to 10 minutes.
Divide gnocchi between 6 heated plates and spoon butter over.
Garnish with Parmesan shavings and extra sage leaves.