Pumpkin gnocchi with sage butter - recipe

First prepare the pumpkin puree. Cut the pumpkin in half and remove the seeds and fibers. Cut the pumpkin into pieces and cook in boiling salted water until soft.

Puree the pumpkin pieces.

My tip: I recommend using a hand blender to achieve the smoothest possible consistency.

Mix the pumpkin puree, flour, egg yolk and a pinch of salt into a smooth dough. The dough should not be too sticky. If it is too thin, add a little more flour.

Shape the dough into long cylinders and cut them into small pieces.

My tip: Prick the classic gnochi pattern into the dough with a fork.

Cook the gnocchi in boiling salted water until they float to the surface. This takes about 2-3 minutes.

While the gnocchi are cooking, prepare the sage butter. Melt the butter in a large pan and add the sage leaves. Cook until the butter is lightly browned and the sage is crispy.

My helpful tip: The flame should be set to medium so that the butter does not burn.

When the gnocchi are ready, add them to the sage butter in the pan and stir well so that the gnocchi are well coated with the butter.

Serve the pumpkin gnocchi with a generous helping of grated Parmesan cheese.