Butter And Sage Pumpkin Gnocchi

Preparation:

Preparation: Wash the pumpkin under fresh running water and cut it in half. Remove the seeds and filaments using a spoon. Cut it into pieces and peel it. If it is very thick, cut it into 1 cm thick slices and place them on a baking tray lined with a sheet of baking paper. Sprinkle with a pinch of salt and bake at 160 degrees for 30-35 minutes. To understand if the pumpkin is ready, mash it with a fork: it must be tender and fall apart. Remove from the oven and let it cool. Mash the pumpkin with a fork until you get a creamy mixture and put it in a bowl. Combine the flour, egg, grated Parmesan and mix. On a well-floured wooden cutting board, work part of the mixture until you obtain a roll of a couple of centimeters in diameter. Cut into two centimeter pieces with a knife. Arrange them on a floured tea towel, making sure they don't touch each other, otherwise they will stick. Warning: use as little flour as possible, otherwise the gnocchi will become very hard. Work small portions of dough at a time. Melt the butter in a large pan together with the sage leaves. Boil the gnocchi in plenty of salted water to the boil, removing them with a spoon directly into the sauce pan set over low heat. Skip the gnocchi in the sauce pan for a few minutes and serve with more grated Parmesan.