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Proceedings
Cut the pumpkin into pieces, wrap it in aluminum foil and bake it in the oven for 35 minutes at 180°C. As an alternative to the oven, the pumpkin can be cooked in a pressure cooker (after the first whistle, cook over low heat for 5-10 minutes).
Then remove the skin and mash the pumpkin with a fork until you obtain a pulp.
Pumpkin gnocchi dough
Arrange the flour in a mound, place in the center the pumpkin, the egg, the salt, the pepper and the nutmeg (optional). Work until you obtain a creamy and slightly dense mixture, adding more flour if necessary.
Heat a fairly large and tall pot with plenty of salted water and bring it to a boil. Then, using two teaspoons, shape the gnocchi and drop them directly into the boiling water; to make them release more easily, dampen the teaspoons with water often.
When they float to the surface, remove the gnocchi with a slotted spoon and keep them warm.
The secret is the moisture of the pumpkin. If it was steamed or boiled, you may need more flour; if it was baked and is very dry, 250 g may be enough. Add only the minimum necessary: the more flour you use, the less delicate the gnocchi will be.
Dressing for pumpkin gnocchi
Melt the butter with the sage in a frying pan over low heat. Toss the gnocchi in the butter, sprinkle with plenty of grated Parmesan - or smoked ricotta - and freshly ground black pepper.
Pumpkin gnocchi can also be enjoyed with a simple tomato sauce or with meat ragù.
