Pumpkin Gnocchi with Sage

Preheat the oven to 200°C. Wash the pumpkin, cut it in half, and scoop out the seeds with a spoon. Cut the pumpkin into slices about 2 cm thick and place them on a baking tray lined with parchment paper. Drizzle the pumpkin with a little olive oil and bake for 15-20 minutes until soft. Let it cool completely.

Weigh 350 g of roasted pumpkin for the recipe. The rest can be stored in the refrigerator for other dishes for a few days.

Mash the roasted pumpkin into a puree using a blender. Add the egg, spelt flour, grated Parmesan, and salt. Knead until you get a compact dough. Sprinkle flour on the work surface. Divide the dough into several parts and roll each part into a thin cylinder, then cut it into small pieces. If the dough is sticky, add a little more flour. Use the back of a fork to create the classic gnocchi pattern on each piece.