For 4 people
500g potatoes (2-3 big floury potatoes)
200g flour (more or less, it depends on the other ingredients)
100g fresh spinach
150g pumpkin ( 1/4 butternut or hokkaido pumpkin)
50g finely grated pecorino cheese
15 leaves sage
1 head of garlic
1 tablespoon ground black pepper
Salt to taste
1. Cut the potatoes in half and give them on an oiled baking tray together with pumpkin and garlic head. Bake for 45 about minutes until pumpkin and potatoes are tender; Remove from the oven and let it cool down for half an hour.
2. When the vegetables are lukewarm, remove the skin and puree the meat until creamy (you can use a masher, potato press or a big fork). Put the mass aside and bring 250ml water to a boil; add the polenta and stir until it gets firmer. Add potato-pumpkin-garlic mass and 2 egg yolks and mix it well. Season to taste with salt and pepper.
3. Bring water to a boil and blanch spinach leaves for about 15 seconds before holding under very cold running water. Press the water out of the spinach with your hands and cut it finely.
4. Add the spinach to the gnocchi dough and mix it well. Fill it into a big bowl and add flour very slowly while stirring (add also a tablespoon of polenta); when the dough gets firmer use your hands and knead; add as much flour as you need to get the mass firm enough to form a ball. It will still be a little sticky inside; the dough should have the consistency of chewing gum.
5. Separate the dough in 4 parts and roll every part into a roll (1 cm thick) on a floured surface. Cut the dough rolls in pieces (1cm) and form little bite sized balls (the rolls are easier to cut if you put them in the freezer for 5 minutes before cutting). You can mark the surface of the gnocchi with a fork to get a nicer look.
6. Bring a big pot of salted water to a boil; add the gnocchi and wait until they swim on the surface, let them simmer for another 2 minutes. Meanwhile heat up a pan with butter, sage and ground black pepper.
After 2 minutes simmering, take the gnocchi out of the water using a skimmer and add them to the sage butter. Toss the gnocchi in the pan for 1-2 minutes; arrange them on plates, sprinkle with pecorino and enjoy!