Pumpkin Gnocchi

Method

1. Wash the potatoes thoroughly, leaving the skin on. Choose red-skinned potatoes for best results.
2. Place the potatoes in a pot of cold salted water and bring to a boil. Cook for 20 minutes from the moment of boiling.
3. After about 10 minutes (halfway through potato cooking), add the cleaned and roughly chopped pumpkin to the pot. Continue cooking for another 15 minutes until both potatoes and pumpkin are tender but still firm.
4. Check doneness by piercing with a fork: the potatoes and pumpkin should be soft but not falling apart.
5. On a work surface, pour the flour. Cut the boiled potatoes in half and press them through a ricer directly onto the flour. Do the same with the pumpkin.
6. Using a bench scraper, break and mix the potato-pumpkin mixture into the flour, aerating and cooling it slightly.
7. Add the egg yolks to the mixture and incorporate gently. Do not overwork the dough to keep it soft and light.
8. Dust the dough with semolina and cover with a clean cloth. Clean the work surface.
9. Dust the work surface generously with semolina. Take a piece of dough and roll it into a log about 1.5 cm in diameter.
10. Cut the log into pieces about 1.5 cm long. Roll each piece into a ball.
11. Gently press each ball with your thumb on a gnocchi board or the tines of a fork, rolling it slightly to create ridges.
12. The gnocchi are ready. Serve with melted butter and sage, or with a mushroom sauce or cheese cream as desired.