Summary

Ingredients

• 500 g pumpkin (se)
• 190 g flour
• 35 g parmesan, rated
• pepper
• 100 g butter
• 2 tablespoon sage, fresh, chopped
• 35 g parmesan, (additional)

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Instructions

1. Preheat the oven to 180 ° C. Grease a baking sheet and place the pumpkin cut into large pieces on it. Bake for an hour and a half, until very soft.
2. Allow to cool a little, then scrape the meat off the shell without taking the hard parts and place in a large mixing bowl. Sift the flour into the bowl, add the parmesan and pepper and mix thoroughly. Knead for two minutes on a lightly floured work surface.
3. Halve the dough and roll each half into a sausage about 40 centimeters long. Cut into 16 equal pieces. Roll each piece into an oval shape and press in with a floured fork.
4. Bring a large saucepan of water to a boil. Add the gnocchi in portions to the water and cook until they rise to the surface, then cook for another three minutes. Drain and keep warm.
5. Sage butter: melt butter in a saucepan, remove from heat and stir in sage. Set aside for five minutes and keep warm.
6. For serving, divide the gnocchi on deep plates, drizzle with sage butter and sprinkle with the additional parmesan.