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pumpkin gnocchi with sage butter and cheese - prevent gnocchi from squash

500 g of meat Hokkaido pumpkin (cut)
310 g potatoes, boiled
large 240 g flour
3-4 tbsp potato powder 1 egg
( )

cheese butter / sage (fresh cut), salt / pepper

cut pumpkin (stripes or spots) and in the oven at 180 degrees for 20 minutes to cook until it softens. Then add Kartollfeln peeled, puree powder and flour and all crush finely with a fork. Then add egg and salt and bring all patients (10 Allow to rest). Then gnocchi shape and rise in boiling salted water until they boil (about 1-2min). Melt butter and mix with the sage (light salt) and sprinkle with grated cheese to serving. Instead
sage thyme or basil can also be used - the flour can sometimes be a more powerful bite achieve against coarse cereals replaced.