Gnocchi di zucca alla salvia

To be honest I feel like this dish might be a bit overrated, it takes a long long time. The recipe said only use sage but it needs a gorgonzola sauce to match it maybe with walnuts.
Although these are pretty comforting.

Method

Peel the pots and sweet pot and place in the oven on 180º celcius for about 30 mins.
When done take the skin off the pumpkin and push all of the vegetables through a mouli.
Combine the veg mix with the egss, lemon zest, sugar and season with salt. Beat all together and then just keep adding flour until the mixture comes away from the edges, you don't want it too doughy though.
Heat some water with salt and bring to boil, spoon small dumpings of mixture into the water, wait till they rise to the top and cook for a further minute and half, remove with a slotted spoon and place on a tea towel to dry.
Heat some butter and a large bunch of sage leaves in a pan and place in the gnocchi and brown on both sides.
Serve with something saucy!

• Health
• Not Meat
• Pumpkin Gnocchi