Pumpkin Gnocchi with Sage | Healthy & Autumnal

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

Weigh out 350 g of the baked pumpkin flesh (save the rest for other recipes). Puree the pumpkin finely. Add the egg, wholemeal spelt flour, finely grated Parmesan, and salt, and knead into a compact dough.

Flour the work surface. Divide the dough into several parts and roll each into a log. Cut off small pieces and press the typical gnocchi pattern with the back of a fork. If necessary, use more flour so that the dough does not stick.