Pumpkin Gnocchi with Sage

INSTRUCTIONS

• 1
  Preheat the oven to 200°C. Wash the pumpkin, cut it in half, remove the seeds with a spoon, and slice the pumpkin into 2 cm slices. Place them on a baking sheet lined with parchment paper. Drizzle the pumpkin with olive oil and bake. In 15-20 minutes, the pumpkin will be roasted. Let it cool.
• 2
  Weigh 350 g of roasted pumpkin, save the rest for another cooking. It will last in the fridge for a few more days.
• 3
  Blend the pumpkin, add the egg, flour, grated Parmesan, and salt. Mix into a compact dough. Dust the work surface with flour. Divide the dough into several parts and shape each into a roll, then cut into small pieces. If needed, sprinkle more flour while working with the dough. Use the back of a fork to shape each piece of dough into the typical gnocchi shape.
• 4
  Melt the butter in a pan and briefly fry the sage in it.
• 5
  In a 3-liter pot, bring 2.5 liters of water to a boil and salt it. Once the water starts boiling, reduce the heat slightly, add half of the gnocchi, and cook for 3 minutes. Use a slotted spoon to remove the gnocchi and set them aside. Then cook the second half.
• 6
  Pour the sage butter over the drained gnocchi. Gnocchi are an excellent side dish to roasted salmon or chicken.