Panfried butternut squash and sage gnocchi

Ingredients

• 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

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