Gnocchi With Pumpkin And Semolina

Preparation:

Preparation: Peel the pumpkin, cut it into pieces and put it to cook in the oven for about three quarters of an hour at 200 degrees. When it is tender, mash it to obtain a puree which you will put on a low heat in a non-stick pan to make it lose all the water. Add the egg, flour and semolina to the pumpkin and proceed as usual. Adjust the amount of flour to the softness of the pumpkin. Make the gnocchi out of the mixture and cook them as usual. The best seasoning? Of course, melted butter, but also a fresh sausage ragout, without tomato, is very suitable.