Pumpkin and Potato Gnocchi with Sage Butter

Scrub the potatoes and steam about 30 minutes. Cut pumpkin into cubes, place in a strainer and steam over boiling water for about 15 minutes until soft. Drain potatoes, peel and pass through a potato ricer while still warm. Return to hot pan and let steam escape, then place 2/3 in a separate bowl and add the herbs. Drain the pumpkin, pass through the ricer, let steam escape and add to the 1/3 potato with the drained ajvar. 

Season both mixtures with salt and nutmeg and add to each half of the oil, the Parmesan cheese, the egg yolks and the flour. Knead until each forms a smooth dough adding flour as neccessary. Roll out finger-thick ropes and cut into pieces about 1.5 cm wide (approximately 1/2 inch). Roll each piece over a fork back and let rest on a floured kitchen towel for about 1 hour.

Bring a pot of heavily salted water to a boil. Add the gnocchi and boil over a low heat for about 5 minutes or until they float to the surface.