Northern Italian Pumpkin Gnocchi With Sage Butter

1. 1

   Cut pumpkin in wedges and let roast until tender in the oven at 200u00b0C (45min.).

2. 2

   Transfer cooled, mashed pumpkin to a bowl, add potatoes, flour, salt, pepper, 50g parmesan and the two eggs until a firm dough forms (amount of flour can vary according to egg size).

3. 3

   Form dough to long rolls and cut into pieces (about 1,5 cm).

4. 4

   Bring salted water to a boil and cook gnocchi until they rise to the surface.

5. 5

   Melt butter in a pan and add sage. Let sage fry a bit.

6. 6

   Garnish the gnocchi with sage butter and sprinkle with parmesan (or smoked ricotta).

* Per serving · 4 servings · Values may vary.

No additional tips available.