Spooky skull gnocchi is comfort food at its best. We use the beautiful blue jarrahdale pumpkin, but your favourite variety is just fine.
600g (1.3 lbs) pureed pumpkin
olive oil
400g (0.88lbs) pureed potatoes
1 tsp salt
1/2 tsp nutmeg
2 cups flour
1 stick (8 tablespoons) unsalted butter
Preheat your oven to 400F (200C) and slice up the pumpkin. Place on a baking sheet and drizzle with oil. Bake for 40-50 minutes or until fork tender. Peel the skin off the pumpkin and discard. Press the pumpkin through a fine sieve to create a puree. Tip: canned pumpkin puree is also fine here, but try to drain as much of the liquid out as you can.
Boil potatoes and mash until pureed. Mix the pumpkin and potatoes and add the salt and nutmeg.
Add the flour and gently knead into a soft dough.
Press teaspoons of the mixture into a floured silicone skull mold to form the gnocchi.
Bring a large pot of salted water to the boil. Place the gnocchi gently into the water and boil until the gnocchi rises to the top.
In a heavy bottomed saucepan, melt the butter. It will foam up, then subside. Focus on the sauce, stirring gently until it turns light brown and specks form at the bottom of the pan. The sauce should have a nutty aroma.