Pumpkin and potato gnocchi

Delicious delicate gnocchi in Italy are served as a separate dish. It goes well with Bolognese sauce or just butter.

Ingredients

• Pumpkin - 500 g
• Potatoes - 500 g
• Egg - 1 pc.
• Hard cheese - 50-100 g
• Flour
• Salt
• Nutmeg
• Ground black pepper
• For the cream sauce:
• Butter - 50 g
• Sage - 1 branch
• Bolognese sauce

Directions

1. Cut the pumpkin into large pieces, remove the seeds. Place on a baking sheet covered with baking paper.
2. We bake the pumpkin at 180 degrees for about 30-40 minutes. It should be soft and easy to pierce with a fork.
3. Separate the pumpkin pulp from the peel.
4. Put it in a colander, crush it a little so that the remaining liquid is glass.
5. Put the pumpkin pulp in a bowl, knead it with a fork.
6. Add boiled potatoes there, as for mashed potatoes (mince or mash).
7. Add grated cheese, egg, salt, nutmeg and black pepper.
8. Stir everything well.
9. Add some flour. Knead a very soft dough. It should stick to your hands.
10. But it shouldn't be liquid. If you spoon it and turn it over, the dough should not slide down.
11. Next, we take a plastic bag.
12. We fill it with dough and cut off the corner.
13. Squeeze the gnocchi into boiling salty water. Don't throw a lot of them at once. Potato pumpkin gnocchi are prepared very quickly. As soon as they pop up, 30 seconds - and you're done.
14. But such neat ones are obtained if you do not use a bag, but will make them with 2 spoons. But it takes much longer!
15. Transfer the potato gnocchi with pumpkin to the plates and immediately season with oil. I melted a creamy sage sprig.
16. Or pour potato gnocchi with pumpkin Bolognese sauce, or whatever you like.
17. If you've made a lot of dough, you can boil the gnocchi, season it lightly with oil, place on a film-covered cutting board, and freeze.
18. Fold into a bag. When you need to cook something tasty very quickly, just boil the water and throw the gnocchi there. As soon as the water boils again, we catch and serve. The main thing is not to give up everything at once, but to do it in small portions.