Pumpkin gnocchi with balsamic vinegar of Modena and parmesan shavings

Boil the potatoes and cook them until soft. To check if they are cooked, prick them with a fork: if the potato slips off the prongs then it is ready.

Bake the pumpkin in the oven at 200 °C for 30 minutes or for 15 minutes in the microwave at maximum power.

Once soft, remove the skin and seeds and keep the pulp, which you will puree by simply mashing it with a fork.

Mash the potatoes with a potato masher, add the pumpkin puree, then the flour, egg, a pinch of salt and nutmeg and knead quickly until a firm dough forms.

Let it rest for 15 minutes and then proceed to form the dumplings. Shape the dough into serpentines 2 centimetres thick and cut out cubes.

Pass them over the gnocchi line to obtain the traditional shape or, for the pumpkin shape, proceed as follows: roll the piece of dough between your hands until it forms a ball.

Place it on the surface and sink a piece of string into the dough so that it leaves a mark. Move the string perpendicularly to form another line and then sink it again forming the 2 diagonals. In this way you will have the classic pumpkin shape. For the stalk, place a rosemary needle in the centre.

As you form them, place them on a well-floured tray.

Once cooked, boil them in plenty of salted water and drain them very gently with a slotted spoon.

Melt the butter in a frying pan together with the sage. Add the gnocchi and brown them. If the gnocchi are pumpkin-shaped, I recommend browning a few at a time to preserve the shape.

Deglaze with the balsamic vinegar, let it evaporate. Serve immediately, topped with grated Parmesan cheese.