Pumpkin Gnocchi with Sage Butter

Wash and deseed the pumpkin. Cut into pieces about 2 cm in size and place in a pot with about 3 tbsp of water. Cook covered for about 20-25 min until soft. Drain off any excess water.

Peel the potatoes and cook them in a separate small pot for 20-25 min. Drain and let cool slightly. Then mash them and add to the pumpkin. Puree both with an immersion blender until smooth.

Add flour, eggs, 50 g grated Parmesan, and 1 tsp salt to the pumpkin-potato mash. Stir with a wooden spoon, then knead with your hands until the dough forms a ball. If it's too moist and sticky, add a little more flour. Wrap the dough in cling film and chill in the refrigerator for 30 min.