Pumpkin Gnocchi with Sage

Preheat the oven to 200 °C. Wash the butternut squash, halve it, remove the seeds with a spoon, and cut the squash into slices about 2 cm thick. Place the slices on a baking sheet lined with parchment paper, drizzle with a little olive oil, and bake until soft for about 15-20 minutes. Then let cool.

Weigh 350 g of the roasted pumpkin (save the rest for other recipes). Finely mash the pumpkin.

Combine the pumpkin puree with the egg, whole spelt flour, grated Parmesan, and salt to form a compact dough. Flour the work surface. Divide the dough into several parts, form into rolls, and cut into small pieces. Use more flour if needed. Lightly press each piece with the back of a fork to create the typical gnocchi pattern.