Pumpkin Gnocchi Au Gratin

(*) for a wide ovenproof dish of about 2 liters, greased, enough for 4 people.

Pumpkin gnocchi:

Season pumpkin and earth apple with salt, cook in steamer basket in about Twenty min until tender, pass through passe-vite. Drain the puree in a sieve over a baking dish for about five minutes. Set aside half of puree and collected liquid for sauce.

Add egg, beaten, season with salt, a little nutmeg, mix. Add flour gradually, mix until a soft dough that can be kneaded well, put to cool with the lid closed for about thirty min.

Pumpkin sauce: mix half cream or cream and Parmesan with the puree set aside and the liquid collected, season as necessary with salt, pepper and nutmeg, pour into the prepared mold.

Molds: Shape the gnocchi on a little flour into rolls about 1 1/2 cm in diameter, cut into pieces about 2 cm long. Roll them with your thumb over the tines of a fork to form a grooved pattern.

Gnocchi in portions in salted water, lightly boiling, pull until they rise to the surface, drain, to the sauce form.

Pumpkin seed crumble: mix pumpkin seeds, chopped, toasted, grated Parmesan, nut oil in a small baking bowl with a fork until crumbly, spread evenly over gratin.

Gratinating: Fifteen min. in the middle of the oven heated to 220 °C.

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