Serves 6

1.6 kg Pumpkin flesh seeds removed (try Windsor Black, Queensland Blue, Jarrahdale or Sweet Grey)
260g Pasta flour or Plain flour
2 beaten Eggs
100g Parmesan grated
Olive oil to drizzle

A good twist of cracked black pepper
200g unsalted butter
Mixed freshly chopped herbs – parsley, sage and thyme

Cut the pumpkin into quarters, place on a baking tray and drizzle with a little olive oil. Cover with tin foil and bake in an oven 200°c until the flesh is tender.

• Remove from the oven and scrape the flesh from the skins. Blitz in a blender until perfectly smooth and velvety.
• Gently mix the pumpkin with the flour. Season with pepper and then add the egg and Parmesan. Stir until the mixture forms a loose ball.
• Sprinkle the work top with flour and then roll the pumpkin into long sausages. Cut into pieces and shape into balls. Press the back of a fork into them to mark them.
• Poach in a large pan of simmering water until they begin to float.
• Chill in iced water. Drain and dry, then store lightly coated in olive oil to prevent sticking.

To serve melt the butter in a pan until golden and nutty. Add the gnocchi gently and toss in the butter until piping hot. Season with a good sprinkle of fresh herbs and a little extra cheese and serve. A great dish on its own or with Cob Lettuces as well as chorizo, bacon or smoked salmon.