Pumpkin gnocchi are a tasty alternative to classic potato gnocchi. Perfect in autumn, when the pumpkin is always in homes!

For the success of this tasty first course it is important to choose a very dry quality of pumpkin. To obtain a less watery mixture, old potatoes can also be used together with the pumpkin.

INGREDIENTS

  • 600 gr of cooked pumpkin
  • 1 egg
  • 200 gr of cooked potatoes
  • about 250 gr of flour 00
  • 30 gr of grated parmigiano cheese
  • nutmeg to taste
  • salt to taste
  • 40 gr of butter
  • a few fresh sage leaves

METHOD

To prepare the pumpkin and potato gnocchi, start by cutting the pumpkin pulp into slices, place them on a baking sheet lined with parchment paper and bake for about 20 minutes.

When the pumpkin is softened and well cooked, remove it from the oven, let it cool and mash with a fork (or using a vegetable mill)

Boil the potatoes (don't peel them) in salted water. When they are cooked, drain and let them cool, then peel and mash them.

For a good result of the recipe choose pumpkin and not very watery potatoes.

Spread the pumpkin puree on the work surface spreading it out well, add the potatoes and mix. Salt lightly and let cool.

Add the egg, grated cheese, nutmeg and mix everything well.

Then start adding the flour a little at a time (to get gnocchi that are not hard it is good to use the minimum necessary) and knead with your hands, gradually incorporating the flour, until you get a homogeneous and smooth dough.

Cut the dough into slices on the floured work surface and form a long stick with each slice.

Cut each stick into pieces of about 1 cm and pass each piece on the rigagnocchi (you can also use a fork) to give it the characteristic groove.

Bring the water to a boil in a pot, add the salt and cook one portion at a time of pumpkin gnocchi in the water

As soon as the gnocchi rise to the surface, take them with a slotted spoon and let them drain well.

When all the gnocchi are ready, season them with the melted butter, in which you have browned the sage leaves.

Serve the pumpkin gnocchi with butter and sage still hot.