Squash gnocchi with butter and sage

Ingredients

For 1 serving

• Pumpkin200 g
• Potatoes80 g
• All-purpose flour60 g
• Parmigiano Reggiano10 g
• Butter8 g
• Fresh sage3 g
• Nutmegto taste
• Saltto taste

Contains: gluten, lactose,

In season: September – December

Method

1. Preheat the oven to 200 °C (conventional). Peel the squash, remove the seeds and cut into slices about 2 cm thick; lay them on a lined baking tray and bake at 200 °C for 25 minutes, until soft and dry.
2. Meanwhile wash the potato and boil it whole, skin on, starting in cold water, over medium heat for 20–25 minutes, until a fork slides in easily.
3. Peel the potato while still hot and press it through a potato ricer together with the squash; let it cool for a few minutes so the steam escapes.
4. Add the plain flour a little at a time, a grating of nutmeg and a pinch of salt and knead briefly, until the dough is soft and no longer sticky; if it's very wet add a little more flour, without overdoing it.
5. On a floured surface roll the dough into ropes about 2 cm thick and cut into roughly 2 cm pieces; meanwhile bring a pan of water to the boil and salt it once it boils.
6. Add the gnocchi and lift them out with a slotted spoon as soon as they float, after 1–2 minutes.
7. Meanwhile melt the butter in a frying pan over low heat with the fresh sage leaves for 1–2 minutes, until crisp; toss the gnocchi in the butter for a minute and finish with grated Parmigiano.