Anna's pumpkin gnocchi

Ingredients for 4 servings:

• 950 g Hokkaido pumpkin(s) (yields about 700 g pulp)
• 300 g potatoes, cooked, mashed
• 7 tbsp polenta semolina
• 200 g potato flour
• 3 cloves garlic, pressed
• 1 egg yolk
• 3 tbsp Parmesan, finely grated
• nutmeg
• Salt and pepper, freshly ground
• 75 g butter
• 100 g walnuts, chopped
• 1 bunch parsley, flat, finely chopped
• Parmesan for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Italian potato semolina dumplings with pumpkin flesh

Halve the pumpkin, remove the seeds, and bake cut-side down on baking paper in a preheated oven at 200°C (top/bottom heat) for about one hour (use a toothpick to check it’s soft). Then scoop out the pumpkin flesh with a tablespoon and place it in a bowl. Add all the other ingredients, except the last four, season to taste, and make a dough. The consistency should be just slightly sticky and easy to shape. The amount of flour and semolina depends on the consistency of the pumpkin. Form small balls from the dough and flatten them slightly with the tines of a fork. Place them in a pot of boiling salted water. The gnocchi are cooked when they float to the surface. Meanwhile, melt the butter in a pan, add the walnuts, and toast briefly. Remove the gnocchi from the pan with a slotted spoon and place directly in the pan. Toss well, then stir in the parsley and serve sprinkled with shaved Parmesan cheese. We had arugula salad with cherry tomatoes and ham with melon for dessert.