Pumpkin Gnocchi

01Method

1. 1

   **Pumpkin purée:** Preheat the oven to 180 °C. Cut the squash in half, scoop out the seeds, and place the halves cut side down on a parchment-lined baking sheet.

2. 2

   Roast at 170–180 °C for about 40–45 minutes, until the squash is completely tender. Remove from the oven and let cool on a wire rack, then scoop the flesh into a bowl and blend until smooth using an immersion blender or stand blender.

3. 3

   Use the purée right away, or divide it into zip-lock bags and freeze for up to 6 months.

4. 4

   **Gnocchi:** Add the pumpkin purée, egg yolk, salt, flour, and milk to a large bowl and mix everything together until you have a firm, non-sticky dough. If the dough is sticking to the sides of the bowl, work in a little more flour and knead for another minute or so.

5. 5

   Divide the dough into four equal portions, roll each one into a long rope, and cut into pieces about 1.5 cm long.

6. 6

   Gently press each piece with the back of a fork. Once all the gnocchi are shaped, cook them in a pot of salted boiling water for 3 minutes and serve with your sauce of choice.