Pumpkin Gnocchi with Chili and Sage

Peel the pumpkin (optional for Hokkaido), deseed, cut into cubes, and bake in a preheated oven at 180 °C for approx. 30 minutes until soft.

Let the baked pumpkin cool and mash or purée finely. Season with pepper, nutmeg, and salt. Gradually work in the flour until a smooth, non-sticky dough forms. Add a little more flour if needed.

Divide the dough into 4 equal pieces. Form each piece into a roll and cut into pieces about 1 cm in size. Roll these into small balls and gently flatten them with a fork to create the typical gnocchi pattern.