200 g chopped butter plus extra to serve
1¼ cups water
1 cup grated fresh pumpkin
2 cups plain flour
3 beaten eggs
2 tablespoons snipped chives plus extra to serve
1 cup grated parmesan cheese
pinch ground nutmeg
¼ cup toasted pine nuts to serve
- Place 200g chopped butter and 1¼ cups water into a pan and bring to the boil. Add 1 cup grated fresh pumpkin, 2 cups plain flour. Cook over medium heat, stirring often with a wooden spoon, for 2-3 min.
- Allow to cool, add 3 beaten eggs, 2 tablespoons snipped chives, 1 cup grated parmesan cheese and a pinch of nutmeg, then mix until combined.
- Turn onto a floured surface and knead for a minute. Divide into 3 portions and roll each into a log. Cut each log into pieces, then press with a fork. Cook in boiling water for 2-3 min or until gnocchi float, Serve with butter, toasted pine nuts and snipped chives.