Pumpkin gnocchi fail when wet squash forces you to keep adding flour. The dough looks easier for a minute, then cooks up dense. Drying the squash first is not a flourish, it is the whole method.
This version stays close to the northern Italian habit of letting butter and sage finish the plate. We roast the squash, drain it again after mashing, and test-boil one gnocco before shaping the full batch. That small check saves the bowl.
Set servings and units first. You can change them anytime.
Heat the oven to 400 F. Cut the squash into large wedges, place cut side down on a baking sheet, and roast 35 to 40 minutes, until tender.
Scoop the flesh from the skin and mash it while warm. Spread it on a kitchen towel or tray for 10 minutes so steam can escape.
Weigh 1 lb 2 oz roasted squash flesh. If it still looks wet, press it gently in the towel before mixing.
Combine the squash with egg yolk, grated cheese, salt, pepper, and nutmeg. Add 5 oz flour first and fold gently.
Add only enough remaining flour for a soft dough that holds together. It should feel tacky, not dry.
Bring a small pot of salted water to a simmer and test one gnocco. If it breaks apart, fold in 1 tablespoon more flour and test again.
Divide the dough into ropes on a floured surface and cut into small pillows. Keep the pieces lightly floured but do not bury them.
Boil the gnocchi in salted water until they float, then cook 45 seconds longer. Lift them with a slotted spoon.
Melt the butter with sage in a wide skillet until the butter smells nutty and the sage darkens slightly. Add the gnocchi and toss gently for 1 minute.
Serve with black pepper and a small amount of grated cheese.
You made Gnocchi di Zucca. Time to eat.
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The flour amount is a range because squash moisture changes wildly. The test gnocco is the honest answer: it tells you what the dough needs before the whole batch hits the pot.
Six Italian regions. Nothing reformulated. Imported direct.
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