Panfried Butternut Squash And Sage Gnocchi

• 1 cup roasted butternut squash puree
• 1/2 egg, lightly beaten with a sprinkle of ice cold water
• 10 - 12 seeds of cardamom, crushed or 1/2 - 1 teaspoon cCardamom powder
• Salt and pepper to season
• 1/2 - 3/4 cup tipo 00 (or plain) flour, sifted
• 1/2 -3/4 cup chestnut flour, sifted
• 1/2 cup almond meal, sifted
• Sage leaves
• Butter, to cook gnocchi

1. Put the butternut squash puree in a bowl with the egg, cardamom spice, salt and pepper
2. Gently sprinkle over the tipo 00 or plain flour, a little at a time, using a fork to stir around till all the flour is used up. Repeat with the chestnut flour and turn the mixture out onto a clean floured surface.
3. Add more flour till you have a soft dough which isn't sticky. Once the dough comes together, let rest for a few minutes.
4. To make gnocchi, split dough into 3 or 4 parts. Working on a part at a time, roll it into a long sausage shape. Sprinkle some almond meal on your work surface and then roll the sausage in it. Once done, cut the 'sausage' into smaller pieces, about 3-4 cm in length. Repeat with the other portions of dough.
5. Cook immediately or freeze on a lined cookie sheet in a single layer. When ready to cook, heat some butter in a large pan and add a couple of maple leaves. Ensure the entire base of the pan is greased with butter. Add the gnocchi and cook on low medium heat till a golden toasty crust forms on both sides.
6. Serve with some chili tomato sauce and pan fried white fish

puree, egg, cardamom, salt, tipo, chestnut flour, almond meal, leaves, butter

Taken from food52.com/recipes/7419-panfried-butternut-squash-and-sage-gnocchi (may not work)