the pumpkin into
medium sized pieces, peel and boil until cooked (a fork slides
easily and the pumpkin does not
flake). Mash with a fork,
reducing it almost to a cream. Allow it to
Add egg, grated parmesan cheese, salt and flour; the dough should not be sticky because you must be able to roll into balls. Drop a portion of gnocchi at a time (10-15 pieces depending on the size of the balls) in a pot of boiling salted water: when they rise to the surface drain the gnocchi with a slotted spoon.
Melt the butter with the sage in a pan at low heat. Pour the sauce over the gnocchi and grate over a little smoked ricotta. Serve while still hot with a glass of Friulano.
500g pumpkin flesh
gr. 150/200 flour 00
gr.40 grated Grana
For the dressing:
50 g butter