1. Cut pumpkin in wedges and let roast until tender in the oven at 200°C (45min.). 2. Transfer cooled, mashed pumpkin to a bowl, add potatoes, flour, salt, pepper, 50g parmesan and the two eggs until a firm dough forms (amount of flour can vary according to egg size). 3. Form dough to long rolls and cut into pieces (about 1,5 cm). 4. Bring salted water to a boil and cook gnocchi until they rise to the surface. 5. Melt butter in a pan and add sage. Let sage fry a bit. 6. Garnish the gnocchi with sage butter and sprinkle with parmesan (or smoked ricotta). ---------------------------------------------------------------------------
Nutrition
Ingredients
