Recipe for Pumpkin Gnocchi with Sage and Grana Padano

Cook the potatoes and pumpkin, cut into pieces, in boiling water for 20-25 minutes or until thoroughly cooked, and drain. Pass them through a potato masher and place everything in a large bowl.

Make a well in the center and add the egg, salt, nutmeg, ¾ of the grated cheese, and the flour.

Knead with your hands for a few minutes. Cut the obtained dough into small pieces and form cylinders. Cut each cylinder into gnocchis of about 2.5 centimeters.

Cook the gnocchi in boiling salted water. When they float to the surface, drain them with a slotted spoon and rinse them under cold water. Season with olive oil and keep warm.

To finish, in the meantime, fry the sage leaves in a pan with very hot oil. Melt the butter and shallot separately to sauté the gnocchi, sprinkle with the remaining cheese, and decorate each plate with a crispy sage leaf.