1 kg/2 1/4 lb pumpkin, peeled, de-seeded and cut into chunks
4 eggs, lightly beaten 100 g/3 1/2 oz amaretti, crushed
200 g/7 oz plain flour 50 g/2 oz butter 8 fresh sage leaves 50 g/2 oz Parmesan cheese, freshly grated
salt and pepper


1.Preheat the oven to 200°C/400°F/Gas Mark 6. Place the pumpkin in an ovenproof dish and bake for about 45 minutes until softened.
2.Mash the pumpkin with a potato masher while still hot. Stir in the eggs, amaretti and flour and season with salt and pepper. Knead well and leave to rest for 30 minutes.
3.Melt the butter in a frying pan, add the sage leaves and cook for a few minutes.
4.Bring a large saucepan of lightly salted water to the boil, add teaspoonfuls of the pumpkin mixture, a few at a time, and remove with a slotted spoon as they rise to the surface.
5. Place on a warm serving dish, pour the sage butter over them and sprinkle with the Parmesan.

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