Ingredients:

• 425g tinned pumpkin puree
• 400g russet potatoes
• 270g plain flour
• 1tsp salt
• ½ tsp nutmeg
• A spring of rosemary
• ¼ jar of green pesto
• 150ml double cream
• 1 tsp butter
• 10-15 basil leaves
• Cracked black pepper

Method:

1. Bring a large pot of water to the boil with the potatoes in with their skins on. Boil for roughly 20 minutes or until tender. Remove from the heat and remove the skins. 
2. Pass the potatoes through a ricer or mash until smooth. 
3. In a bowl, combine the pumpkin, potatoes, flour, salt and nutmeg. Mix together initially with a wooden spoon and then knead until a smooth dough is formed. Add more flour as needed. It should only just hold together. 
4. Taking a handful at a time, roll the dough out to a long sausage and cut off pieces about 1.5cm long. Lightly dust your hands with some flour and roll each piece into a spherical shape. 
5. Using some string or a cocktail stick, press along the middle of the ball, and then across it the other way, and then again between these lines to create the grooves of the pumpkin shape. 
6. Take a rosemary leaf and press it into the cross section of the lines to create the ‘stalk’. 
7. Bring a pain of salted water to the boil and carefully drop into the pumpkins, once they float to the top they are ready to carefully scoop out and serve.
8. Meanwhile add the pesto and double cream to a small saucepan and heat through until hot but be careful not to allow it to burn. 
9. Whilst this is cooking, heat the butter in a small saucepan over a medium heat and fry the basil leaves for a few minutes until crispy, set aside on some kitchen roll. 
10. Add the pesto cream sauce to your plate and carefully place the pumpkin gnocchis on top, add the basil leaves and some freshly cracked pepper and you have yourself your own edible pumpkin patch!