Pumpkin Gnocchi in Sage Butter

For the pumpkin gnocchi, cut the pumpkin into slices, remove the seeds and bake in a heated oven for about 45 minutes. Peel the pumpkin, put a few slices aside, puree the rest.

Carefully squeeze the squash in a tea towel. Knead together with egg, parmesan, cream cheese and flour. Season with salt, pepper and nutmeg.

Form small dumplings. If the dough is too soft, knead in some more flour.

Flatten the gnocchi a bit with a fork and let them stand in boiling salted water for 5 to 7 minutes.

Peel the shallots and cut them into cubes. Heat the butter and sauté the shallots in it until translucent. Grate sage dry, pluck leaves from stems and add to butter for 1 minute.

Drain the pumpkin gnocchi and arrange with the sage butter on the remaining pumpkin slices.

Preparation Tip:

If you have made more pumpkin gnocchi, you can also freeze them wonderfully. So you always have some quickly at hand!

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