Pumpkin gnocchi with chili and sage

Peel the pumpkin, cut it into cubes, and bake in an oven preheated to 180 degrees Celsius 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. Form each into a cylinder, then cut into centimeter-sized pieces. Shape these into balls and press them with a fork to create the characteristic gnocchi shape.