Puree cooked pumpkin in a food processor and add it into a mixing bowl.
Add flour, egg and salt and knead everything together, but don't over-knead or the gnocchi will be rubbery.
If the dough is too sticky to roll, add a litlle bit more flour. It also helps if you let it sit in the fridge for 30 minutes.
Divide dough into 8 pieces and roll each to about thumb width. then cut into thumb-size pieces.
Place shaped gnocchi on a lightly floured surface until cooking.
Bring a large amount of salted water to a boil and add gnocchi. When the gnocchi float to the surface they are done. This should take around two minutes. If they don't float it's possible that they stuck to the floor or to one another. Use a wooden spoon and gently stir the water.
Prepare the sauce before cooking the gnocchi.
Melt butter in a large skillet.
Add sage leaves and prosciutto strips. Roast for a few minutes until they get crisp.
Turn off the heat.
When the gnocchi are cooked drain them well and add to the skillet. Add grated pecorino and mix well.
Serve immediately with some extra pecorino and chopped pumpkin seeds on top.
Pumpkin gnocchi can be frozen. Place them on a lightly floured baking tray and freeze. When they are frozen transfer them to a container of choice.
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu