Pumpkin gnocchi with sage butter

Ingredients for 4 servings:

• 300 g potatoes (floury)
• 200 g pumpkin(s)
• 50 g cornstarch
• 50 g semolina (durum wheat semolina)
• 1 egg yolk, (M)
• salt and pepper
• nutmeg
• chili powder
• 40 g Parmesan, grated
• 80 g butter
• 10 leaves of sage, cut into strips

Instructions

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

Wash the potatoes and wrap in aluminum foil. Peel and core the pumpkin, then wrap it in aluminum foil. Cook both at 200°C (180°C fan oven) on the second rack from the bottom for 75 minutes until soft. Peel the potatoes and press them through a potato ricer with the pumpkin. Quickly knead with the cornstarch, durum wheat semolina, and egg yolk until smooth. Season! Divide the mixture into quarters. On a floured surface, roll each quarter into a log about 30cm in diameter, cut into 2cm-thick pieces, and press a pattern into the dough with a fork. Add the gnocchi to boiling salted water and simmer over low heat until tender. Serve with browned sage butter (toast strips of sage leaves in butter until slightly crispy) and freshly grated Parmesan cheese (40g or to taste). Cooking time: about 30 minutes. I didn’t pay much attention to this.