Pumpkin gnocchi, a vegan personalization of the famous butternut squash and sage English recipe learn from Alexia some time ago!
Cut a quarter of the pumpkin you grew in Summer from the seeds collected last year, cut in slices and cool it in the oven for 40 min.
Mill the wheat you harvested last summer so that you have 1/2 kilo of flour.
Blend the pumpkin with olive oil you cold extracted last October to form a cream and mix it with flour till become an homogenous dough.
Cut it in large slices and the chop them. Take a fork and roll them down to shape your gnocchi. You are now ready to boil them!
Stir sage and tofu in olive oil while shortly boiling your gnocchi! Buon appetito!