Season: Autumn, Winter
Ingredients for 6 people
250 g yellow pumpkin
250 g potatoes
300 g spelt flour
1 egg (optional)
Powdered nutmeg to taste
Salt to taste
100 g clarified butter (ghee)
4 or 5 sage leaves
2 tablespoons of cane sugar
1 tablespoon of cinnamon powder
Preparation
Boil the pumpkin and the potatoes with the peel. Once the pumpkin is cooked remove the peel, pass it with a fork or with the potato masher to get a dry cream. If it is still very wet place it in a non-stick pan, stirring it or in the oven until dried.( specificherei quando è asciutto o dire per quanto tempo). Place the pumpkin on a worktop and add the peeled potatoes crushed with the potato masher, the flour, the salt, and nutmeg. Mix all well until a homogeneous, soft and elastic mixture is obtained. If you want to have more ‘solid’ gnocchi add the egg and a little more flour into the paste.
Prepare long rolls of the paste and cut them into 2 or 3 cm long pieces. To give a shape to these dumplings you can use the reverse of a grater by passing one by one the pieces of paste on the grater giving a slight pressure with the thumb or middle finger. Let them slightly dry and bake them in boiling and salty water: they are ready as soon as they return to the surface. Collect them carefully with a perforated spoon, drain them very well and place them in a hot serving dish and layer them with clarified butter melted with sage.
At the end you can sprinkle them with the previously prepared mixture of sugar and cinnamon
