Pumpkin gnocchi

Work the pumpkin, reduced to a puree, with the flour, grated Parmesan cheese, egg, salt, and nutmeg, softening the dough, if necessary, with a little milk. Work with your hands until you obtain a soft but dry and compact mixture – if needed, add more flour – and let it rest for at least one hour.

Put a pot of water on the stove, bring to a boil, add salt, and pour in spoonfuls of dough. As soon as the gnocchi float to the surface, drain them with a slotted spoon and dress them with butter and sage (an alternative can be tomato sauce).