Pumpkin Gnocchi

Method

1. Clean the pumpkin: remove the skin, seeds, and fibrous parts. Cut into cubes of about 1 cm. Weigh the cubes – you need 450 g.
2. Peel the potatoes and cut into cubes similar in size to the pumpkin. Weigh after peeling – you need 250 g.
3. Arrange the pumpkin and potato cubes on a baking sheet lined with parchment paper, keeping them separate.
4. Bake in a preheated static oven at 180°C (356°F) for 20 minutes.
5. Remove from the oven and immediately mash the potatoes with a fork to make a purée. Then mash the pumpkin with a potato masher or fork. Combine the two purées and mix well.
6. Add the whole egg and some salt. Continue mixing until the mixture is smooth and silky.
7. Add 150 g of flour and mix with a spatula until the dough becomes crumbly.
8. Add 1 teaspoon of nutmeg and transfer the dough to a lightly floured work surface.
9. Sift extra flour onto the dough and work surface. Knead gently until all the flour is absorbed and the dough is smooth. Do not overknead.
10. Shape the dough into a ball and cut into four pieces. Roll one piece into a log about 1 cm thick.
11. Cut the log into 1 cm cubes. Optionally, press each cube against a gnocchi board or garganelli board to create ridges.
12. For the sauce: In a small saucepan, melt 60 g of butter with a few sage leaves and a sprig of rosemary over low heat. Let it infuse until the butter stops bubbling. Remove the herbs. If using walnuts, chop 2 walnuts and add them to the butter for a few seconds.
13. Bring a pot of water to a boil. For every 100 g of gnocchi, use 0.5 L of water and 7 g of salt. Drop the gnocchi into the boiling water. They are ready when they float to the surface and the water starts to foam. Cover the pot and let them cook until foaming.
14. Drain the gnocchi with a slotted spoon and place on a serving dish. Sprinkle with 60 g of grated pecorino cheese. Pour the infused butter over the top. Finish with a pinch of black pepper. Serve immediately.