Northern Italian Pumpkin Gnocchi With Sage Butter - cooking recipe

Ingredients

750 g pumpkin (Hokkaido or Butternut, deseeded)
200 g potatoes (cooked and mashed)
100 g flour
2 eggs
100 g parmesan cheese (grated and split in two portions)
3 -4 tablespoons butter
2 tablespoons sage (roughly chopped)
salt and pepper

Preparation

Cut pumpkin in wedges and let roast until tender in the oven at 200\u00b0C (45min.).
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).
Form dough to long rolls and cut into pieces (about 1,5 cm).
Bring salted water to a boil and cook gnocchi until they rise to the surface.
Melt butter in a pan and add sage. Let sage fry a bit.
Garnish the gnocchi with sage butter and sprinkle with parmesan (or smoked ricotta).