Ingredients:
250 grams ricotta
250 grams of baked pumpkin flesh
150 grams of parmesan cheese
200 grams of flour
1 whole egg
Salt
Pepper
Aceto Balsamico Tradizionale di Modena DOP Affinato NeroModena - Tondo
Cut the pumpkin into pieces, removing the seeds while keeping the skin. Line piece by piece and place on the oven tray at 200 for about 40 minutes. Once cold, clean the pieces well and scoop out the pulp. If it is watery, put it in a colander to drain.
Put the flour, Parmesan cheese, ricotta cheese, pumpkin pulp and egg in a bowl and mix.
Knead and cut into small pieces to make gnocchi. Boil them in salted boiling water with the addition of a tablespoon of seed oil. as soon as they come to the surface, drain them and pass them directly into the pan with the melted butter and sage. Season with Aceto Balsamico Tradizionale di Modena DOP Affinato NeroModena - Tondo.