Pumpkin gnocchi with butter and sage

Cut the cleaned pumpkin into slices.

Bake the pumpkin 40 minutes at 180.

Put the flour in a large bowl.

Press the still-warm roasted pumpkin through a vegetable mill or potato masher into the flour; warm, close to cold, never too hot, or the gnocchi will not turn out.

Add the pecorino and the egg.

Combine everything with one hand in the bowl until the dough turns orange.

Turn it onto the bench and knead gently, forward and back, only until all the flour is absorbed; do not overwork it.

Rest the dough covered 10 minutes so it does not dry out.

Line a tray with baking paper for the shaped gnocchi.

Flour the dough top and bottom, press it flat and roll it out with a rolling pin, rotating between passes.

Cut the sheet into strips about one inch wide and flour them.

Roll each strip from the middle out to the edges into an even snake.

Cut the snake into pillows, small or large, flour them and lay them on the tray.

Optionally press each one against a fork or a wooden gnocchi board to put lines on it.

Put the butter and the fresh sage in a pan and cook a few minutes over medium heat, until it foams and smells of burnt butter.

Boil the gnocchi in a large pot of water with a tablespoon of rock salt, untouched.

They are ready when they come to the surface; wait for a large number to surface and then collect them, rather than one at a time.

Reserve a mug of pasta water, then put the gnocchi straight into the butter sauce.

Add two tablespoons of the pasta water and stir and toss until the butter and water come together creamy.

Serve, with more pecorino on top if you like.