- 2 red capsicums, halved and seeded
- 1 onion, halved
- 500 g pumpkin, cut into wedges and seeded
- 1 tablespoon extra virgin olive oil
- salt and pepper
- 250 g ricotta
- 1 egg, beaten
- ¼ cup (10 g) chopped fresh sage
- ⅓ cup (35 g) freshly grated parmesan
- 1⅓ cups (200 g) plain flour, plus extra for rolling
- Preheat the oven to 200°C.
- Spread out the capsicum and onion halves, cut side down, on a baking tray.
- Place the pumpkin wedges, skin side up, on another baking tray.
- Bake the capsicums and onion for 30–35 minutes, and the pumpkin for 45–55 minutes, or until all the vegetables are tender.
- Transfer the capsicums and onions to a blender or food processor and add the oil.
- Blend until almost smooth.
- Season with salt and pepper to taste.
- Pour into a saucepan and set aside.
- Leave the pumpkin until cool enough to handle, then scrape the flesh from the skins into a bowl.
- Mash until smooth.
- Beat in the ricotta, egg, chopped sage and parmesan, then gradually work in the flour to make a soft dough.
- Flour a work surface.
- Divide the dough into quarters and, with floured hands, roll each piece into a long, 2 cm thick rope.
- Cut into 2 cm lengths.
- Press the back of a fork into each piece of dough to make a pattern.
- Leave the gnocchi at room temperature to dry for 1–2 hours.
- Bring a large saucepan of water to the boil.
- Drop in the gnocchi, 10–12 at a time, and poach them for 2–3 minutes, or until they bob up to the surface.
- Remove with a slotted spoon and drain well on paper towel.
- Transfer to a warmed ovenproof serving dish and keep warm in a low oven until all the gnocchi are cooked.
- Meanwhile, gently warm the roasted capsicum sauce over a low heat.
- Spoon the sauce over the gnocchi, garnish with sage leaves and serve.
Preparation: 1 hour, plus 1-2 hours drying
Cooking: about 1 hour