Dopo una lunga pausa estiva torno proponendo questa ricetta che utilizza ingredienti semplici ma regala una gradevole sensazione tendente al dolce in armonia con la fragranza speziata della noce moscata e della salvia.
Ingredienti per 6 persone
- kg 1 di zucca cotta
- farina bianca
- sale
- salvia
- noce moscata
- butter parmesan
Preparation
Boil the pumpkin, let it cool down and pass it with a sieve. 
put it back on the stove in a nonstick saucepan, add salt and add flour enough to obtain a polenta that will c eet when away from the sides of the pan.
Roll out on a cutting board, let cool and helping prepare the gnocchi with a little 'flour.
Cook in boiling salted water and then toss with melted butter flavored with you that nutmeg, sage and a pinch of salt. Sprinkle with Parmesan cheese. 
put it back on the stove in a nonstick saucepan, add salt and add flour enough to obtain a polenta that will c eet when away from the sides of the pan.
Roll out on a cutting board, let cool and helping prepare the gnocchi with a little 'flour.
Comment by Simone at the table: "Great dishes!"
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