Pumpkin Gnocchi with Chili and Sage

Core the pumpkin, peel it (optional for Hokkaido), cut into cubes, and bake in the preheated oven at 180 °C for about 30 minutes until soft.

After baking, let the pumpkin cool down and mash or puree finely. Season with salt, white pepper, and a pinch of nutmeg. Gradually work in the plain flour until a smooth, non-sticky dough forms. Add more flour if needed.

Divide the dough into 4 equal pieces. Form each piece into a roll and cut into pieces about 1 cm in size. Roll these into small balls and gently flatten them with a fork to create the typical gnocchi pattern.