Sunflower Dumplings

Preparation:

Preparation: Cut the pumpkin into not too thin slices, remove the rind, the seeds and the filaments and place it on the oven plate, covered with aluminum foil. Cover the pumpkin with the same paper and cook it at 200 degrees for about 30 minutes or in any case until it becomes tender. Then pass it through a vegetable mill whipped with the thinnest disc, collecting the puree in a saucepan. Bring it to the heat and, stirring constantly, let the pumpkin dry well. Remove it from the heat, let it cool down, then add the egg, the flour, the rice semolina, a good pinch of salt and mix carefully until you get a medium consistency mixture. If it is still a little soft (it may depend on the quality of the pumpkin) add more flour. Form the dough into small cylinders slightly larger than a finger that you will cut into chunks. Then roll them on the tines of a fork or on the special gnocchi grater to give the classic streak. Boil the gnocchi in boiling salted water until they float to the surface, then drain and season with melted butter, flavored with a few sage leaves, and grated Parmesan cheese. Serve immediately.