Pumpkin gnocchi with chestnuts

Dry the potatoes in plenty of water until they are soft. Once cooked, peel and puree with the potato masher together with boiled pumpkin. Pour the pumpkin and potato mixture into a bowl, add an egg, a pinch of nutmeg, a pinch of salt, a pepper crumb and chestnut flour and mix well until you get a homogeneous dough.

With the help of two spoons form quenelle, place them in a baking sheet covered with oven paper oven and freeze with Freddy with the function of shock freezing.

In a large pan bring to a boil plenty of salted water and cook the frozen gnocchi until they come to the surface (about 5-6 minutes). Transfer them in a pan with butter, a few sage leaves and the boiled chestnuts chopped into a knife, chop them for a couple of minutes and serve.

After making the dumplings, you can freeze them with the quick freeze function and store them in the freezer for up to 6 months. If needed, all you have to do is cook the gnocchi in boiling water.