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This easy homemade gnocchi recipe is the perfect way to use up leftover pumpkin after Halloween. Used instead of traditional potato, the mashed pumpkin gives the finished gnocchi a beautiful golden colour and sweet taste. Cooked with a simple sage butter sauce, this recipe is sure to warm you up on chilly autumnal evenings. If pumpkins are not available, butternut squash works just as well. To make this recipe vegetarian, swap the Parmesan for vegetarian hard cheese. See method
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Tip: If the dough is too sticky to handle when rolling, add a little more flour, trying to add as little as possible.
Uncooked gnocchi will keep for up to 2 days in the fridge if dusted in flour to prevent them sticking.
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