Roman-style pumpkin gnocchi (with protein-free ingredients)

Roman-style pumpkin gnocchi is the autumn version of the famous Roman recipe. However, the dish is also claimed by some inhabitants of northern Italy for the presence of butter, which is a popular ingredient in the north. In any case, it is a very old recipe that is still often consumed in Italian families today.

1. First, cut the pumpkin, remove the seeds and peel and boil it for about 20 minutes.
2. then let it cool and mash it with a fork to obtain a puree that you will keep aside.
3. To prepare the gnocchi, place the protein-free milk in a saucepan over low heat and add 20 g of butter, a pinch of salt and nutmeg as required.
4. When the milk comes to a boil, add the semolina stirring vigorously with a whisk to prevent lumps from forming.
5. When the semolina has thickened, remove it from the heat and add the egg white, 20 g of Parmigiano Reggiano cheese and the pumpkin puree and mix everything together.
6. Transfer the mixture onto a slightly wet surface (tray or marble surface) spreading it with a spatula to a thickness of 1 cm and waiting 5 minutes for it to cool.
7. Whit a pastry cutter (or with a glass) cut out the gnocchi and arrange them in a row on a greased baking sheet
8. Melt the remaining butter and sprinkle the gnocchi.
9. Finally, sprinkle them with the remaining Parmigiano Reggiano cheese and bake them in the preheated oven at 200°C for about 20-25 min.