Creamy Pumpkin and Sage Gnocci

Ingredients:

1 butternut pumpkin (squash) about 1.5 kg worth, peeled and cubed

1 bunch of sage (about 12 leaves or 2 tsp dried)

2 leeks, finely chopped

2 cups chicken stock

200ml evaporated milk (skim if you wish)

2 packets dried gnocchi

Pepper

Parmesan cheese to serve

Method:
Preheat oven to 200 degrees c.

Peel and chop your pumpkin and place on baking tray - spray with canola oil and massage through.

Bake in oven for 20 minutes until soft.
Place in food processor with 8 sage leaves (1.5tsp dried) pulse until

In a saucepan,place chicken stock and leek, and simmer until leek is soft.  Add to the pumpkin/sage mix and blitz until pureed.  Transfer back to the saucepan and simmer.

Boil water and cook gnocchi until aldente.

Add evaporated milk to pumpkin puree. 

Finally add gnocchi and pepper to taste, add extra sage at this point if you wish