Pumpkin gnocchi with butter and sage

Wash squash under cool running water and cut it in half.

Remove the seeds and filaments using a spoon.

Cut it into small pieces and peeling.

If it is very thick, cut it into slices 1 inch high and put them on a baking sheet lined with a sheet of baking paper.

Sprinkle with a pinch of salt and bake at 160 degrees for 30-35 minutes.

To understand if the pumpkin is ready crush with a fork: it should be tender and spappolarsi.

Remove from the oven and let it cool.

Mash the squash with a fork until mixture is creamy and put it in a bowl.

Combine the flour, egg, parmesan cheese and mix.

On a wooden cutting board well floured work a portion of the compound until the roll a couple of inches in diameter.

Cut with a knife of pieces by two centimeters.

Place on a floured cloth, taking care to not touch each other, otherwise they stick.

Caution: use less flour as possible, otherwise the dumplings will become very hard.

Work small portions of dough at a time.

Melt the butter in a large pan with Sage leaves.

Boil the gnocchi in boiling salted water to a boil, pick them up with a ramina directly into the pan of sauce put on low heat.

Skip the dumplings into the pan of sauce for a few minutes and serve with more grated Parmesan.