Smoked Pumpkin Gnocchi

Preparation:

Preparation: Remove the rind and seeds from the pumpkin. Divide the pulp into rather large pieces and arrange them on a baking sheet which you will place in a preheated oven at 180 degrees. Cook the pumpkin pieces for about 30 minutes, until they are sufficiently tender. Remove the pumpkin from the oven and pass it through the potato masher, collecting the puree in a bowl. Stir in the ricotta and add the flour, sifting it a little at a time, add the egg and salt and mix the ingredients perfectly, working the mixture with your fingers. Then let the dough rest for about half an hour. On a lightly floured surface, form the dough into cylinders about 1.5 cm thick, cut them into logs about 2 cm long, flatten them lightly with your thumb on the back of a grater, forming the gnocchi. Bring a pot of water to the boil, add salt and cook the gnocchi. In a saucepan, heat the oil, add the smoked ricotta into small pieces and then immediately remove from the heat. As soon as the gnocchi come back to the surface, drain them and season them with the smoked ricotta.