1kg of pumpkin pulp

200 g of white flour

1 Egg

Butter

Grated Grana Padano

Nutmeg

Sage

Salt

PREPARATION

• Cut the pumpkin into pieces, removing the peel, filaments and seeds, bake it in the oven for about an hour at medium temperature.

• When the pumpkin is baked, pass the pulp through a sieve, mixing it with the sifted flour, egg, salt and a grating of nutmeg.

• Work the mixture well, mixing the various ingredients together until you obtain a semi-solid consistency.

• Place a pot of salted water on a high heat and when the water will boil, pour the mixture in teaspoons, possibly getting help to shorten the execution times of this phase, which will ensure uniform cooking of the gnocchi.

• As soon as the gnocchi rise to the surface, drain them and arrange them on a serving plate, sprinkling them with melted butter with sage and sprinkling them with grated Grana Padano. Mix gently and serve immediately.