Pumpkin Gnocchi with Sage

Preheat the oven to 200 C. Wash the pumpkin, cut it in half, remove the seeds and pulp with a spoon, and cut the pumpkin into 2 cm slices. Arrange them on a baking sheet lined with parchment paper. Drizzle the pumpkin with olive oil and bake. The pumpkin will be roasted in 15-20 minutes. Let it cool down.

Weigh out 350 g of roasted pumpkin, save the rest for another meal. It will last several days in the refrigerator.

Blend the pumpkin, add the egg, flour, grated Parmesan, and salt. Mix into a compact dough. Dust the work surface with flour. Divide the dough into several parts and roll each into a log, then cut into small pieces. If necessary, dust with more flour while working with the dough. From each piece of dough, use the back of a fork to shape the typical gnocchi form.