Pumpkin gnocchi with spinach pesto

Cook the pumpkin for 30 minutes or roast it until it is soft and can be squashed.

Remove all the excess water and mix the crushed pumpkin with the egg and flour and mix well.

We put the dough in a pastry bag and keep in the refrigerator for half an hour so that it takes consistency.

Spread the mixture on a floured surface so that all the mixture is spread in lines.

Cut the strips into blocks of the size you want the gnocchi and put them on a baking tray to brown (if you have roasted the pumpkin first, change this step and cook the gnocchi until they float).

We prepare the pesto: we mix in a blender the olive oil, garlic, grana padano, spinach, salt and a dash of lemon.

Serve, tie and enjoy!