Without a doubt, we're getting into the spirit of Halloween this year! There are so many pumpkins around, from the supermarkets to our local florists, so we've hunted down a delicious comfort-food recipe for you to try at home with your Falcon deep plates to serve! 

Try this delicious, homemade pumpkin gnocchi from our friend Carlotta this weekend, simple and so delicious with butter and oodles of sage...

Ingredients for 4 people

500 g of floury potatoes suitable for dumplings
500 g of cooked pumpkin (a dry pumpkin!)
250 g of flour
1 yolk
    salt and pepper
    a few drops of balsamic vinegar and parmesan cheese to serve


      To prepare the dumplings, two of the most important ingredients to pay attention to are the potatoes which must be floury and the pumpkin which must be dry! 

      It is important to bake the potatoes with the peel so that they absorb less water and hold the starch (which will help the dumplings to stay together). Bake them for 45 minutes, depending on the size, then crush them into a large bowl.

      Then sprinkle the potatoes with a pinch of salt and a little nutmeg. Combine the previously cooked pumpkin pulp (baked at 200 ° C, in pieces, covered with foil paper, for half an hour) and mix with a spoon. 

      Add the yolk and then start joining the flour by hand to avoid adding too much. Knead as quickly as possible. Do not make the mistake of adding too much flour if the dough appears to be yielding (and I assure you it will look wet!) The more you add flour the more the dumplings will become harder to cook. 

      Model the dough into rolls of the desired diameter on a well-flamed work surface and cut them into blocks. 

      Boil the dumplings in salty boiling water and drain them as soon as they boil. Combine them directly into the frying pan where you have previously melted butter to which to add sage leaves.

      Serve the dumplings with flaky parmesan cheese and some drops of balsamic vinegar...