Stuffed pumpkin gnocchi

Ingredients for 4 servings:

• 400 g Hokkaido pumpkin(s)
• 400 g floury potatoes
• 250 g flour
• 120 g cream cheese
• 80 g Parmesan
• 1 tsp salt
• nutmeg
• 3 tbsp oil, neutral
• 3 tbsp butter
• 15 sage leaves

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Boil the potatoes with their skins in salted water. Deseed and core the Hokkaido pumpkin. Bake in an oven preheated to 180°C (top/bottom heat) for about 25-30 minutes on the middle rack. Peel and mash the potatoes. Separate the skin from 300g of pumpkin flesh and press it through a potato ricer as well, then let both steam off for about 30 minutes. In the meantime, for the filling, grate the Parmesan cheese and mix it with the cream cheese. Briefly knead the potatoes and pumpkin with flour, salt, and nutmeg to form a dough. Divide the dough into four portions and roll out one portion at a time on a floured surface, then cut into thumb-sized pieces. Flatten each piece slightly in the palm of your hand to form a well. Place about 1/3 teaspoon of the cheese filling in the center. Carefully seal the gnocchi, shape them into balls, and place them on baking paper. Bring a large pot of salted water to a boil and cook the gnocchi one at a time. When they rise to the surface, remove them with a slotted spoon. Heat oil in a pan over medium heat, add butter, sage, and the gnocchi, and cook until browned to your liking.