Pumpkin gnocchi with sage butter

Ingredients for 4 servings:

• 500 g pumpkin(s), cut into large pieces
• 190 g flour
• 35 g Parmesan, grated
• pepper
• 100 g butter
• 2 tbsp sage, fresh, chopped
• 35 g Parmesan, grated for sprinkling
• Flour for the work surface
• Grease for the tray

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 3 hours 35 minutes

Preheat the oven to 180°C (top/bottom heat). Grease a baking sheet and place the large-sized pumpkin on it. Bake for one and a half hours, until very tender. Let it cool slightly, then scrape the flesh from the skin, leaving the tough bits intact, and transfer it to a large mixing bowl. Sift flour into the bowl, add the Parmesan cheese and pepper, and mix thoroughly. Knead on a lightly floured surface for two minutes until smooth. Divide the dough in half and roll each half into a sausage shape about 40 centimeters long. Cut into 16 equal pieces. Roll each piece into an oval shape and press down with a floured fork. Bring a large pot of water to a boil. Add the gnocchi in batches and cook until they rise to the surface. Then cook for another three minutes. Drain and keep warm. For the sage butter, melt the butter in a saucepan, remove from the heat, and stir in the sage. Set aside and keep warm for five minutes. To serve, divide the gnocchi between deep plates, drizzle with sage butter and sprinkle with the additional Parmesan cheese.