Gnocchi di Zucca

1: Cook the cleaned pumpkin by boiling it in water or cutting it into slices and baking it in a preheated ventilated oven at 180° for about 45 minutes until the skin can be easily removed.

2: Once the pumpkin is fully cooked, mash it using a potato masher or food mill until a smooth cream is obtained.

3: Place the pumpkin cream in a bowl with flour and a pinch of salt and knead vigorously for a few minutes until a smooth dough is formed.

4: Create rolls with your hands as you would for potato gnocchi and then cut them into pieces.

5: Decide whether to leave the pumpkin gnocchi as they are or roll them over the tines of a fork to create classic ridges.

6: Boil a large pot of lightly salted water and when it boils, cook the gnocchi for about 2 minutes; they are ready when they float to the surface.