Ingredients (serving 4 people):
• 1 ¾ lb pumpkin or butternut squash, baked in the oven, peeled, deseeded and mashed
• 5 oz flour
• 1 egg
• 2 oz butter
• salt and pepper to taste
• nutmeg to taste
• 8 leaves of sage
• 2 oz Parmesan cheese (Parmigiano Reggiano), grated
Method
Place the mashed pumpkin on a flat work surface. Add the salt, pepper and nutmeg. Knead together with the egg and flour.
Check the consistency of the dough: it should be soft and light and not stick to your fingertips.
Shape the gnocchi now. Dust the work surface with a little flour and cut off a small amount of the gnocchi dough at time. Roll this into a log and cut into small cylindrical pieces.
Cook the gnocchi in a large pot of boiling salted water.
Meanwhile, melt the butter with a couple of fresh sage leaves in a frying pan. Add a tablespoon of cooking water to the butter and stir to make a sauce.
Once the gnocchi rise to the top of the pot, remove them using a slotted spoon and toss them gently in the melted butter.
Finish with grated Parmigiano Reggiano.
