Pumpkin gnocchi

Ingredients for 4 servings:

• 1.2 kg pumpkin(s) (Hokkaido)
• 200 g flour
• 2 egg yolks
• 120 g Parmesan, freshly grated
• salt and pepper
• nutmeg
• Parmesan, freshly sliced
• Butter, hot

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 16 hours; Total time approx. 1 day 16 hours 30 minutes

Italian classic in a new way

Preheat the oven to 200°C. Wash the pumpkin, cut into six wedges, and remove the seeds. Place on a baking tray and bake in a hot oven (center, fan oven 180°C) for approx. 35-40 minutes. Remove from the oven and puree finely. Bring a large pot of salted water to a boil. Using the dough hook of a hand mixer, knead the warm pumpkin puree with the flour, egg yolk, Parmesan cheese, salt, pepper, and nutmeg until you have a smooth dough. Use two teaspoons to cut out and shape gnocchi from the dough. Drop them into the simmering water and simmer over low heat for approx. 10 minutes until the gnocchi rise to the surface. Remove from the oven with a slotted spoon and serve hot. They taste best basted with hot butter and sprinkled with fresh Parmesan shavings.