This gnocchi are different from the ones I usually make as I was trying to decrease the amount of gluten in my diet. They are really almost all pumpkin pulp that's why also the consistency is different. You will not be able to make cylinders and cut them, you will make your gnocchi as quenelle.
800g pumpkin (weight raw with skin)
2 spoons of egg
pinch of salt
Bake your squash into foil paper at 355F/180C for 30/40’. It's ready when you will be able to easily smash it with a fork.
Reduce it into puree. If there is water drain it putting squash into a strainer with a weight on. If still wet you can cook the puree for 5' till water goes away.
Add the flour, the egg spoons and salt and mix it. The dough won’t be solid but very soft.
Bring a pot of salted water to boil.
Take two spoons and form quenelles. Put them on a floured surface and gently press the sides to compact them.
Gently transfer them into the boiling water and cook them until they come to surface.
Melt butter in a pan add sage and cook your gnocchi here for a couple of min. I like when they become a bit crispy.
Serve with some pepper and Parmigiano and #amaretti crumbs.