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1
Preheat oven to 200 degrees Celsius.
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2
Heat a large pan of salted water and cook the potatoes with skin.
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3
Peel the squash, remove the seeds, and cut it into cubes.
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4
Place the diced squash on a baking sheet lined with parchment paper.
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5
Add a teaspoon of sugar, salt, a clove of crushed garlic, and 1 1/2 tablespoons of olive oil.
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6
Bake for about 25 minutes until the cubes are tender.
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7
Drain the potatoes, remove the skin, and mash them with a fork.
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8
Add the pumpkin (remove the garlic) and puree both vegetable. Add egg, Parmesan, flour, semolina, and a little salt. Mix to a smooth consistency, but not too sticky.
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9
Divide the dough into 4.
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10
On a lightly floured surface or with a little semolina, roll each portion of dough into strands of about 25 centimeter long and 3 centimeter in diameter. Shape into small balls with your hands.
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11
To save time, I preferred to slightly flatten each roll and diagonally cut them with a knife to form small triangles.
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12
Heat a large volume of salt water, immerse the gnocchi.
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13
They are cooked when they float to the surface.
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14
Drain them.
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15
Heat butter in a skillet , when it sizzles, add the sage leaves.
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16
Cook gnocchi. Serve with some parmesan shavings.
