Yellow Pumpkin Gnocchi

Ingredients: 700gr pumpkin flesh, 20gr Ener-g (equal 1 egg), 100gr white flour, 60gr grated parmesan cheese, 1/2 tsp grated nutmeg, sage, salt, pepper, olive oil as needed

Cut the pumpkin in half and remove the seed and the skin. Mix the flesh in a mixer and cook it for about 5 minutes to let the water in excess evaporate.

Let it cool and add the Ener-g (or 1 egg), the grated cheese and the flour bit by bit, stirring continuously.

Pay attention there, as you need as much flour as the water contained in the pumpkin. So remember that the dough has to become firm but not hard. Add or stop adding flour accordingly. Adjust with salt, pepper and nutmeg.

Boil some water in a large saucepan and add a bit of salt. (approx 1 Tbsp). Pre-heat the oven at 200 C (390 F). Take an oven safe tray and grease it with a little bit of oil.

With a spoon, gather a bit of the compost, as much as to make a 4cm gnocco. Put them into the boiling water and cook for 2 minutes starting counting from when the water is boiling again. Arrange them into your tray and continue boiling gnocchi until the dough is finished.

Add grated cheese on top, fresh sage and olive oil. Cook them in the oven for 5 minutes until the cheese has melt. Serve immediately :)

Note: you can prepare this dish a day before or the evening before your guests arrive. Just add the cheese only when you intend to eat it.