Pumpkin Dumplings with Creamy Cheese Sauce
Cut pumpkin into large pieces and remove all seeds and fibers. Arrange on a baking sheet and bake in preheated oven at 180°C (approximately 350°F) for about 1 hour or until pumpkin pulp is soft.
Remove from the oven and cool slightly. Cut pulp from the skin and puree very finely. Combine with egg yolks and flour in a bowl and season with salt, pepper and nutmeg, mix well.
Bring plenty of salted water to a boil in a large wide saucepan. Rinse sage and shake dry, pluck off leaves and chop finely. Peel garlic and cut into fine strips.
With 2 teaspoons, remove dumplings from pumpkin mixture and cook in boiling salted water for about 10 minutes.
Heat butter in a saucepan and saute sage and garlic briefly. Deglaze pan with wine and cream and simmer on high heat, stirring, until sauce thickens. Remove from heat and add Parmesan, whisk until cheese melts and season with salt and pepper. Arrange dumplings on plates and serve drizzled with the sauce.