Pumpkin dumplings (10)

Cut the pumpkin into wedges and, without peeling, core of the seeds and filaments and place on a baking sheet with the skin down.

Put it in the oven pre-heated to 180 degrees and allow it to cook for about 1 hour until tender.

When the pumpkin is cooked, let it cool, discard Peel and pass the food mill with the finest disc, leaving her to fall into a bowl (it was too watery, put it in a pan without seasoning and let it dry a bit on the stove).

Join the egg, almost all of the sifted flour, nutmeg and rub a salt pizzichino.

Stir and then pour the mixture on floured pastry Board and knock it how do you commonly with gnocchi.

When the mixture will become smooth, smooth and elastic, break off about 1/3 and, across with hands on floured pastry Board, formed a long roll with a diameter of about 1 cm.

Cut out the pieces of about 2 cm and rotolateli on floured pastry Board.

Formed a small channel in each dumpling by passing on the tines of the fork or on the back of a grater.

When the dumplings are all ready, boil water in a large saucepan and fry it butter flavored sweet focus with the Sage leaves.

When the water boils, add salt and plunge the gnocchi.

Let them boil for few minutes at moderate fire, when they all came to the surface, draw them up with the drilled, place them in mestola serving dish and toss with the butter with Sage and Parmesan.

Serve very hot.