Pumpkin Gnocchi with Chilli and Sage | Autumn Delight

Cut the Hokkaido pumpkin in half, remove the seeds, and bake it in the oven at 200°C until soft (approximately 45-60 minutes). Let it cool, then scoop out the flesh and mash it finely.

In a bowl, mix the pumpkin puree with the flour, salt, and nutmeg. Quickly knead a homogeneous dough, but be careful not to overwork it, so that the gnocchi remain fluffy. If the dough is too sticky, add a little more flour.

Divide the dough into several pieces and roll them into thin ropes. Cut the ropes into pieces of approximately 2 cm. You can use a fork to give them the classic ridged shape.