Pumpkin Gnocchi with Sage

Instructions

• 1
  Preheat the oven to 200 C. Wash the pumpkin, cut it in half, remove the seeds and pulp with a spoon, and cut the pumpkin into 2 cm slices. Arrange them on a baking sheet lined with parchment paper. Drizzle the pumpkin with olive oil and bake. The pumpkin will be roasted in 15-20 minutes. Let it cool down.
• 2
  Weigh out 350 g of roasted pumpkin, save the rest for another meal. It will last several days in the refrigerator.
• 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 roll each into a log, then cut into small pieces. If necessary, dust with more flour while working with the dough. From each piece of dough, use the back of a fork to shape the typical gnocchi form.
• 4
  Melt butter in a pan and briefly sauté 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. Using a slotted spoon, remove the gnocchi and set aside. Then cook the second half.
• 6
  Pour the sage butter over the drained gnocchi. The gnocchi are an excellent side dish for roasted salmon or chicken.