These traditional pumpkin gnocchi are quite easy to make and only need some sage butter and grated cheese to be served in a very tasty and delicious way.
Cut the pumpkin in half, remove all the seeds and peel it. Then cut the pumpkin into chunks and roast on baking paper in a preheated oven for about 30 minutes until fork soft.
Remove the pumpkin from the baking tray and mash it a bit with a fork. If you have one, pass the pulp through a potato ricer (in Italian passavedura) or continue to mash until it’s as smooth as possible.
In a large pot with just enough water to cover them, boil potatoes cut in half with their skins on. Boil for about 20-30 minutes or until fork tender. Over-boiling will cause potatoes to become mushy and too wet.
Strain and peel the boiled potatoes, removing any brown spots that might be below the skin. Peel them quickly, as the cooler they get, the less fluffy they become. Press the potatoes through a potato ricer into a bowl. (you can also press them flesh down through the potato ricer without peeling The skin will stay in the ricer) If you don’t have a ricer you can mash the potatoes until smooth.
Allow the potatoes to cool a little if they are still hot and then put them in a bowl with the pumpkin puree, flour, a pinch of salt, the nutmeg and the lightly beaten egg. (If the potatoes are too hot, the egg will start to cook)
Mix everything together using a wooden spoon and then your hands. Once the mixture starts to resemble a dough, turn it out onto a lightly floured wooden board.
Knead the dough with your hands, adding a little more flour if you need to. Work carefully and quickly, as the more you handle the dough, the harder it will become. You need the same lightness you would use for pastry. Continue until the dough loses most of its stickiness and becomes a more solid mound.
Cut a quarter of the dough off and cover the rest with a tea towel to prevent it drying out too quickly. Re-flour your work surface. I used semolina flour (semola in Italian).
Divide the quarter into two and roll each piece out into a rope or snake about as thick as your thumb and cut it into pieces about 2-3 cm wide.
Gently roll each gnocco against the floured front tines of a fork or down an gnocchi board to make ridges. Then arrange in a single layer on a prepared floured baking tray ( I used semolina flour for this). Repeat with the rest of the dough.
Allow the gnocchi to rest for 20-30 minutes before cooking.
Put a pan of water on to boil for the gnocchi. When it starts to boil add salt and bring to the boil again.
Melt the butter in a frying pan or skillet. Add the sage leaves and allow them to get a little crispy.
Cook the gnocchi in the boiling salted water. They don’t take very long to cook but the time will depend on how light they are. As soon as the gnocchi rise to the surface, remove them with a slotted spoon and transfer to the butter and sage.
Mix the gnocchi and sauce together and serve immediately with grated Parmesan or grana.
Potato and pumpkin gnocchi need to be cooked almost immediately, although you can keep them covered in the fridge or at room temperature for a couple of hours. However you have to keep them separated or they will stick together! You can also freeze them but you’ll have to freeze them on a tray or plate and once they are frozen you can transfer them to a freezer bag.