Pumpkin Gnocchi with Sage Butter

Preheat the oven to 200 °C top/bottom heat. Wash the butternut squash, halve it, and remove the seeds with a spoon. Cut the squash into wedges about 2 cm thick and place them on a baking sheet lined with parchment paper. Drizzle with a little olive oil and roast in the oven for about 15-20 minutes until soft. Then let cool completely.

Weigh exactly 350 g of the roasted pumpkin. Store the remaining pumpkin for other dishes (it will keep in the refrigerator for a few days).

Finely mash the pumpkin. Knead the puree with the egg, spelt flour, finely grated Parmesan, and salt to form a compact dough. Dust the work surface with flour. Divide the dough into several portions, roll them into logs, and cut into small pieces. If necessary, add a little more flour so that the dough does not stick. Lightly press the dough pieces with the back of a fork to create the typical gnocchi pattern.