Pumpkin gnocchi with chili and sage

Peel the pumpkin, cut it into cubes, and bake in a preheated oven at 180 degrees for about 30 minutes until completely soft.

After baking, let it cool, then mix in the white pepper, ground nutmeg, and salt. Gradually work in the flour until you get a soft, non-sticky dough. If necessary, add a little more flour.

Divide the dough into 4 equal parts. Shape each into a cylinder, then cut into one-centimeter pieces. Shape these into balls and press them with a fork to give them the characteristic gnocchi shape.