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PRE-HEAT the oven to 220 degrees Celsius or 430 degrees Fahrenheit. PEEL the pumpkin and remove the seeds. CHOP the pumpkin into pieces and divide them over the oven tray. DRIZZLE with olive oil, pepper and salt.
ROAST the pumpkin in the oven for about 30 minutes, depending on the size of the pumpkin pieces. The pumpkin needs to be fully cooked, so you can create a smooth puree using an immersion blender.
SEASON the pumpkin puree with pepper and salt. MIX the pumpkin puree in the large bowl with all-purpose flour and add 1 tablespoon of flour at a time until well combined.
Keep on adding flour until it doesn't stick too much to your hands. Keep in mind you shouldn't add too much flour, otherwise it will taste very chewy.
The dough should be soft and a little bit sticky. FILL a large pan with water and salt and bring to a boil.
DIVIDE the dough into equal pieces and roll into 0,5 inches thick rolls. CUT the rolls into small pieces and use a fork to make them into pretty looking gnocchi.
Slightly press using your thumb and roll until you have the fork pattern on one side of the gnocchi. After a few times, you will get the hang of it! The sauce will adhere better because of the ribbed pattern.
When you put the gnocchi on a plate, be sure to use a little flour to prevent them from sticking together. BOIL the gnocchi for just a few minutes.
Be careful not to overcrowd the pan, otherwise the result be one sticky gnocchi instead of the beautiful little ones you've created. You will notice the gnocchi will float when they’re done.
REMOVE the gnocchi from the water and spread them so they won't stick together. HEAT a knob of butter in a large skillet and cook the gnocchi for a few minutes.
This way they're soft on the inside and crunchy on the outside. Enjoy with some more Parmesan cheese on top!