How to Make Pumpkin Gnocchi

avid “vegan” cook since Feb 2018; trying to adapt special recipes.

subheading: For Pumpkin Gnocchi:

600 g (about 2 ½ cups) of cooked pumpkin pulp (that is, 1 pumpkin of about 1,3 kg /2,8 lbs). Use a sweet pumpkin, such a butternut squash or a kabocha squash

300 g (2 ¼ cups) of all purpose flour

1 medium egg

¼ teaspoon fine salt

freshly ground black pepper

a pinch of nutmeg

subheading: For the Seasoning:

100 g (about 1 stick) of butter

5/6 fresh sage leaves

1 cup grated Parmigiano Reggiano

Directions at recipesfromitaly.com

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