Pumpkin Gnocchi with Castelmagno Fondue and Rocket Sauce

Method

1. Combine cooked pumpkin, salt, egg, and pepper in a bowl. Add flour and mix well. Knead with hands until a smooth dough forms.
2. Bring a pot of salted water to a boil and cook the gnocchi until they float (about 2-3 minutes).
3. For the fonduta, heat the cream and add Castelmagno cheese. Stir until melted and smooth.
4. For the rocket sauce, blend rocket leaves, a pinch of salt, and ice cubes until vibrant green and smooth.
5. Serve the gnocchi with fonduta and a drizzle of rocket sauce.