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Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Amaretti and Pumpkin Gnocchi
Amaretti and Pumpkin Gnocchi
(Gnocchi di Amaretti e Zucca)
2 and 1/4 lbs (1 kg) pumpkin, seeded, peeled and cut into chunks
3 and 1/2 oz (100 grams) Amaretti, crushed
4 eggs, lightly beaten
7 oz (200 grams) plain flour
2 oz (50 grams) butter
7 fresh sage leaves
2 oz (50 grams) Parmigiano cheese, freshly grated
Salt and pepper
Preheat the oven to 200C (400F) Gas Mark 6.

Place the pumpkin in an ovenproof dish and bake for about 40 minutes until soft.

Mash the pumpkin with a potato masher while still hot.

Stir in the eggs, flour and Amaretti.

Season with salt and pepper.

Knead well and leave to rest for about 25-30 minutes.

Melt the butter in a frying pan.

Add the sage leaves and cook for several minutes.

Bring a large saucepan of lightly salted water to a boil.

Add teaspoonfuls of the pumpkin mixture, a few at a time, and remove with a slotted spoon as they slowly rise to the surface.

Place on a warm serving dish.

Pour the sage butter over the gnocchi and sprinkle with the Parmigiano cheese. Serves 4.
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