Pumpkin gnocchi

Preparation:

Preparation: Cut the pumpkin pulp into large cubes, after having cleaned the seeds and filaments, and cook it in the oven until it is very tender. If you have found a pumpkin of sufficient size, cut off the upper part and patiently empty the inside: you can use the casing as an original tureen. Pass the pulp through a potato masher, add the eggs and baking powder and a generous grating of nutmeg, then gradually incorporate the flour, stirring constantly. Season with salt. The quantity of flour suggested is indicative and depends on the quality of the pumpkin: you will have to obtain a velvety and rather consistent dough. Boil plenty of salted water in a large pot; with a teaspoon, take the mixture a little at a time and throw it gently into the water; the gnocchi will be cooked when they float to the surface. Remove them with a slotted spoon, drain well and place them in a bowl (or in the previously emptied pumpkin), season them in layers with melted butter, sage and Parmesan and serve immediately, still steaming hot.