350 g of pumpkin pulp
350 g of potatoes
180 g Flour type 00 Molino Rossetto
a pinch of nutmeg
Cut the pumpkin pulp and put the slices in the oven at 180° for about 20-25 minutes on a pan with oven paper. Once it has cooked let it cool and then cut mash them using a potato peeler. Boil potatoes, drain them and let them warm and then mash them. Add the pumpkin to the mashed potatoes and add the egg, the salt and some nutmeg. Add the flour until the compound is homogenous and soft. Form some long sticks and cut them into some pieces. Boil salted water in a pot. Put dumplings inside and let them cook until they come out. Drain them and dress them with butter, poppy seeds, sage and some parmesan.