Pumpkin dumplings
( Gnocchi di zucca )

Prepare the pumpkin. Peel off the thick skin and remove the large seeds. Steam until tender. Let it dry. Mash or process in a food processor.
Put the puréed pumpkin in a bowl; add the eggs, flour, nutmeg and milk. Season with salt and chilly, if liked. Stir with a wooden spoon. If the dough is too soft, add not much flour; on the contrary add not much milk.
Bring to the boil abundant salted water and pour in spoonfuls of the mixture, very rapidly. When dumplings float to the surface, they are cooked. Remove with a slotted spoon. Meanwhile melt the butter with the sage leaves. When the sauce has reached the desired coating consistency, heat the "gnocchi" briefly in it and serve dusted with "Parmesan".

Note

• - If you like, you can use a clove of garlic instead of sage leaves.
• - Another good seasoning is a sauce with tomatoes, olive oil, basil and chives to cook for few minutes (Simple sauce with cherry tomatoes).

What's the right wine for " Pumpkin dumplings "?

Our suggestion is: Riesling Italico Alto Adige (an white Italian wine).