PUMPKIN GNOCCHI WITH PEAS.

Ingredients...........1 kg of peeled pumpkin , sliced into cubes, canola oil cooking spray, 150gm of plain flour, 1 dsp of ground nutmeg, 125gm of butter/ marg, 1 tbs of fennel seeds, 2 tbs of minced garlic, 1 tbs of dried sage leaves, 300gm of defrosted frozen peas, grated parmesan cheese. Preheat your oven to 200 deg C. line a baking tray with baking paper. Place the pumpkin pieces on the tray, spray with the canola oil, season with the sesame seeds and roast until tender. Transfer to a large bowl and mash until smooth. Set aside. Mix the flour with the ground nutmeg and sprinkle over the mashed pumpkin, stir in until a soft dough forms. Turn the dough onto a lightly floured work bench. Knead gently for 3 minutes. Divide the dough into 4 pieces. Roll each piece into a 30cm long sausage shape. Cut each roll into 3cm pieces, press each piece lightly with your thumb. Now bring a large saucepan of water to the boil. Add 1/4 of the gnocchi, cook for 2 minutes after the gnocchi has risen to the surface., then remove with a slotted spoon and place in a bowl and cover with foil to keep warm. Repeat with the remaining gnocchi. Heat butter/ marg and the garlic in a small saucepan over a medium heat until sizzling, now add the sage and peas and continue to cook until the peas are warm. Take care not to let the butter/ marg burn. Spoon the pea sauce over the gnocchi and season with cracked black pepper and top with grated parmesan cheese.